Lamb with seaweed - new recipe

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.

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook2 hrs 25 mins
  • Total time2 hrs 35 mins
  • Plusresting

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  • 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


  1. 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.

  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. 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.


Typical values per serving when made using specific products in recipe


2,030kJ/ 488kcals



Saturated Fat












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3 out of 5 stars1 rating