Seaweed-Crusted Rack of Lamb with Red Wine Sauce
Seaweed lends a soft salinity to this rack of lamb, which comes together in an hour.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Pastry brush
- Oven
- Stove
- Skillet
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Serving platter
- Measuring cup
- Measuring spoon
- Tongs
Ingredients
- 3⁄4 cup coarse bread crumbs
- 3⁄4 cup chopped dried red seaweed such as dulse
- Leaves from 1 head celery (1/4 cup)
- Kosher salt
- freshly ground black pepper
- 7 tbsp. (3 1/2 oz.) unsalted butter, melted
- 2 racks of lamb, trimmed and frenched (2 1/2 lb.)
- 1 tbsp. olive oil
- 1 tbsp. Dijon mustard
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tsp. tomato paste
- 1⁄2 cup red wine
- 1 1⁄2 cups beef or lamb stock
- 1 tbsp. unsalted butter
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