Lamb with seaweed

Name: Lamb with seaweed
Prep time: 10 min
Cook time: 2 h 25 min
Total time: 2 h 35 min
Yield: 4
Ingredients: 6 echalion shallots, halved; 1 lamb shoulder (about 2kg); 2 tsp sea salt flakes; 3 tbsp Cooks' Ingredients Aonori Seaweed; 350 ml dry white wine; 6 juniper berries, crushed

A recipe inspired by chef Valentine Warner's visit to Norway's Lofoten Islands where ingredients found living close together in nature often work together well on a plate.

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Serves4
CourseMain meal
Prepare10 mins
Cook2 hrs 25 mins
Total time2 hrs 35 mins
Plusresting

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Ingredients

6 echalion shallots, halved
1 lamb shoulder (about 2kg)
2 tsp sea salt flakes
3 tbsp Cooks' Ingredients Aonori Seaweed
350ml dry white wine
6 juniper berries, crushed

Method

Preheat the oven to 190ºC, gas mark 5. Drop the shallots into the bottom of a roasting tin. Very lightly score the lamb through the fat. Lay the lamb fat-side down on top of the shallots and rub ½ the salt and seaweed flakes onto one side of it. Season with ground black pepper. Turn the lamb over and repeat. Pour the white wine into the roasting tray around the lamb and add the juniper berries, then seal the tray with a double layer of tin foil and roast for 2 hours, or until the meat is totally tender to the point of a knife.
Turn the oven off and heat the grill to high (or turn the oven up to high if you don’t have a big enough grill). Strain the meat juices through a sieve into a small saucepan. Spoon off any excess fat. Grill the meat fat-side up until browned and crisp (about 15-20 minutes). Lift the lamb onto a plate or board to rest for 10 minutes before carving. Meanwhile, boil the juices, reducing until strong and rich, then season. Serve the lamb with the jus, plus some boiled potatoes coated in butter and parsley and seasonal vegetables, if liked.