Seaweed-crusted rack of lamb with whiskey jus

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Seaweed crusted rack of lamb with whiskey jus Jocelyn Doyle Eat Ireland Easy Food

Serves 4


For the lamb:
50g butter
60g breadcrumbs
5g dried Irish seaweed (such as dillisk), finely chopped
Salt and black pepper
1 Achill Mountain Lamb Rack (around 700g)
1 tbsp olive oil
1 tbsp Dijon mustard


For the red wine jus:
1 shallots, finely chopped
1 garlic clove, crushed
60ml Irish whiskey
350ml beef stock
1 tbsp honey
Knob of butter


To serve:
Mashed potatoes


Click here to find out what makes Achill Mountain Lamb so special.


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Melt the butter in a microwave-proof bowl, then add the breadcrumbs, seaweed and some salt and black pepper. Stir to combine well, then set aside.
  2. Generously season the rack of lamb all over with salt and black pepper.
  3. Heat the olive oil in a large pan over a medium-high heat. Cook the lamb for 8-10 minutes until browned on all sides.
  4. Transfer the lamb to a large baking tray, bone side down, setting the pan aside for the jus. Brush the lamb with the mustard, then coat with the seaweed crumbs, pressing them on with your fingertips. Wrap the ends of the bones with foil.
  5. Roast the lamb in the centre of the oven until it is cooked to your liking and the seaweed crust is golden and crisp; this should take around 18 minutes for medium-rare. Transfer to a plate, tent loosely with foil and allow to rest for 8-10 minutes.
  6. Meanwhile, return the pan to a medium-high heat. Add the shallot and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds, then add the whiskey. Turn the heat to high and allow to bubble for 2-3 minutes, scraping up any sticky bits from the bottom of the pan using a wooden spoon.
  7. When the whiskey has almost completely evaporated, add the stock and honey. Allow to bubble over a medium-high heat for 3-4 minutes until the mixture has thickened and reduced by two-thirds.
  8. Add the butter and stir until melted. Add any juices that have been released from the lamb, then season the jus to taste with salt and black pepper.
  9. Slice the lamb between the bones to separate the chops. Serve immediately with the sauce and some creamy mash.

Per Serving 561kcals, 34g fat (15.5g saturated), 16.8g carbs (5.3g sugars), 38.3g protein, 1.3g fibre, 0.709g sodium