Salt Marsh Lamb with Laverbread Sauce
Succulent Welsh salt marsh lamb cutlets served with a glossy, coastal sauce of savoury laverbread, sweet orange, and rich Welsh butter.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Heavy frying pan
- •Tongs
- •Whisk
- •Fine grater
- •Citrus juicer
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 36 g
- carbs
- 5 g
- fibre
- 1 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Season the lamb cutlets on all sides with the sea salt and black pepper.
- 2
Heat the rapeseed oil in a heavy frying pan over medium-high heat on the hob.
- 3
Add the lamb cutlets to the hot pan and sear for 3 minutes until golden brown.
- 4
Flip the cutlets and fry for another 3 minutes for a tender, pink centre.
- 5
Transfer the lamb to a warm plate, cover loosely with foil, and rest for 5 minutes.
- 6
Reduce the hob heat to medium and add the chopped shallot and rosemary to the pan.
- 7
Cook the shallot for 2 minutes until soft, scraping up the browned pan juices.
- 8
Pour in the orange juice and lamb stock, then simmer for 3 minutes until reduced by half.
- 9
Whisk in the laverbread and half of the orange zest until thoroughly combined.
- 10
Take the pan off the heat and whisk in the chilled butter cubes until glossy.
- 11
Arrange the rested lamb on warm plates and spoon the dark, glossy sauce over the meat.
Chef's tips
Make sure the butter is completely cold before whisking it off the heat, which creates a silky emulsion rather than an oily sauce. Salt marsh lamb is tender and subtle, so avoid overcooking it past medium.
Ingredient substitutions
- salt marsh lamb cutlets → standard Welsh lamb loin chops or best end cutlets
- laverbread → finely shredded nori seaweed soaked in warm water
Storage
Store leftover cooked lamb and sauce in separate airtight containers in the fridge for up to two days.
Reheating
Reheat the lamb gently in an oven preheated to 150°C and warm the sauce over very low heat on the hob, whisking constantly.
Common mistakes to avoid
- •Boiling the sauce after adding the butter, which breaks the emulsion.
- •Skipping the resting step for the lamb, making the meat tough and dry.
- •Using high heat for the sauce reduction, which can scorch the laverbread.
Serving suggestions
Cooked Salt Marsh Lamb with Laverbread Sauce?
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