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    Lamb with seaweed

    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 

    • Preparation time: 10 minutes, plus resting
    • Cooking time: 2 hours 25 minutes
    • Total time: 2 hours 35 minutes, plus resting

    Serves: 4-6


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


    1. Preheat the oven to 190˚C, 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.

    2. 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 (see tip below). 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. 

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    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue


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