- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: medium
For the laverbread and orange cakes
- 200 g laver bread
- 150 g rolled oats, toasted
- 1/2 orange, zest and juice
- 50 g sesame seeds, toasted
- 50 g pine kernels, toasted
- 1 clove garlic
- lemon juice, to taste
- 1 tbsp chopped parsley
For the lamb
- 4 racks saltmarsh lamb, each with 3 chops
- olive oil
For the sauce
- 150 ml lamb stock
- 50 ml orange juice
- 100 ml white wine
- equal quantities of butter, and flour mixed, to thicken
- 2 shredded leeks, softened in a nut of butter
- 1 tbsp flat leaf parsley, chopped
1. To make the laverbread and orange cakes; mix together the laverbread, toasted oats, orange zest and juice, sesame seeds, pine nuts, grated garlic, lemon juice, chopped parsley and seasoning.
2. Shape into 4 equally-sized cakes and chill until firmed up.
3. Preheat the oven to 200C/gas 6.
4. To cook the lamb; season the meat on both sides with salt and pepper. Heat a little olive oil in a pan until quite hot, and brown the meat on all sides. Remove from the pan and reserve the juices for later.
5. Place the meat on a roasting tray. Put the laver cakes on an oiled baking tray, brush with oil and cook in the oven with the lamb until the meat is cooked to your liking; about 10 minutes for rare meat; 15 minutes for pink, and 20 minutes for well done.
6. To make the sauce; pour the reserved juices into a pan and add the wine. Increase the heat and cooked until reduced slightly.
7. Pour in the stock and orange juice and cook until reduced by half.
8. Thicken slightly with a little butter and flour mixed together.
9. To serve; place a heap of cooked leeks in the centre of each serving plate. Place the laverbread and orange cake next to this.
10. Slice through the racks of lamb to separate the chops and place 3 on top of each laver cake.
11. Pour the sauce around and garnish with chopped flat-leafed parsley. Serve with a selection of seasonal vegetables.
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