MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seaweed-Crusted Rack Of Lamb w/Red Wine Sauce
Categories: Lamb/mutton, Breads, Wine, Vegetables
Yield: 5 servings

MMMMM----------------------------LAMB---------------------------------
3/4 c Coarse bread crumbs
3/4 c Chopped dried red seaweed;
- such as dulse
1/4 c Leaves from 1 head celery
Salt & fresh ground pepper
7 tb Unsalted butter; melted
2 Racks of lamb; trimmed,
- frenched
1 tb Olive oil
1 tb Dijon mustard

MMMMM-----------------------RED WINE SAUCE----------------------------
1 Shallot; minced
1 cl Garlic; minced
1 ts Tomato paste
1/2 c Red wine
1 1/2 c Beef or lamb stock
1 tb Unsalted butter

MAKE THE LAMB: Set a rack in the center of the oven and
set A 350ºF/175ºC.

In a food processor, mix the bread crumbs, seaweed,
celery leaves, 1/2 teaspoon salt, and a pinch of black
pepper. Drizzle in the butter, pulsing until the mixture
is moistened and thoroughly combined. Set aside.

Season the lamb generously all over with salt and
pepper. In a large skillet over medium-high heat, heat
the olive oil. Once hot, add the lamb, leaving as much
room between the racks as possible. Cook, turning as
needed, until well browned all over, 8-10 minutes total.

Transfer the lamb to a large baking sheet (do not clean
out the skillet) with the meat’s broader, flatter side
facing up. Brush the meat all over with the mustard,
then coat generously with the prepared seaweed mixture,
pressing all over to help it adhere and concentrating
most of the mixture on the broad side (discard any
crumbs that do not adhere). Cover the bones with foil.

Roast the lamb until the bread crumbs are crispy and the
meat feels firmer to the touch, 15-18 minutes for
medium-rare. If desired, broil until the top of the
coating is lightly browned, 2-3 minutes more. Remove and
let the meat rest 5 minutes.

MEANWHILE, MAKE THE SAUCE: Heat the drippings in the
reserved skillet over medium-high heat. Add the shallot
and cook, stirring, until softened, 2 minutes. Add the
garlic and cook, stirring constantly, until fragrant, 30
seconds to a minute. Stir in the tomato paste and cook
30 seconds more. Pour in the wine and raise the heat to
high; cook, scraping up any browned bits from the bottom
of the pan, until the wine is almost completely
evaporated, 2-3 minutes. Add the stock and continue to
cook over high heat until reduced by two-thirds, 3-4
minutes. Add the butter and cook, stirring or whisking
constantly, until melted. (Sauce should be thick enough
to coat the back of a spoon.) Taste and adjust the
seasoning if needed. Strain the sauce if desired and set
aside.

Slice the lamb between the bones to separate the chops.
Pour the sauce onto a large platter, then nestle the
lamb chops into the sauce and serve immediately.

By Mark Murphy

RECIPE FROM: https://www.saveur.com

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