Seaweed-Crusted Rack of Lamb with Red Wine Sauce | Saveur

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 and 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