Rack of lamb with shony seaweed crust, aubergine byaldi and confit peppers

  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus 3 hours cooking and overnight pressing time



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Seaweed-crusted lamb


Confit peppers

Preheat the oven to 150°C/gas mark 2
For the byaldi, slice the onions very finely and place a heavy-based pan over a low-medium heat. Add a small dash of olive oil and gently fry the onions until translucent. Then, add a good pinch of the herb de Provence and cook for a further 5 minutes
Transfer to a 20 x 30cm baking dish, spreading out and pressing the onions to cover the base. Cut the aubergines and tomatoes in half, then slice into semi-circles, approximately 1/2cm in thickness
Arrange a row of the sliced tomatoes along the length of the dish on top of the onion, so they are overlapping slightly. Repeat with the aubergines so that all of the onion is covered. Sprinkle over some more herb de Provence, pour in the olive oil and season well
  • 300ml of olive oil, preferably le Blanc
Bake in the oven for 3 hours, then remove and allow to cool. Place a tray onto the byaldi and evenly distribute weights on top. Leave to press in the fridge overnight, then remove the weights and turn the byaldi out onto a chopping board. Cut into portions and set aside to reheat later
To confit the peppers, peel each pepper with a peeler and cut off the tops and bottoms, so you are left with cylinders. Cut the pepper open, then remove the seeds and any white membrane from the inside surface of the pepper. Cut the flesh into bite-size triangles
Add the pepper triangles to a pan, cover with the olive oil and add the thyme and garlic. Cook gently at 80-90˚C for 45 minutes, then drain and allow to cool (you can reserve the oil for use in other dishes)
Meanwhile, prepare the lamb. Add the shony, dulse, panko breadcrumbs, salt and pepper to a food processor and blitz to combine. Dip the lamb racks into the egg white, followed by the seaweed and breadcrumb mix, pressing down to form a neat crust. Rest in the fridge for 1 hour to firm up
Preheat the oven to 180°C/gas mark 4
To finish the dish, place the byaldi portions in the oven to warm through and heat the pepper triangles until just warm. Heat some rapeseed oil in a frying pan until hot (but not smoking), then add the lamb racks and seal on all sides
  • rapeseed oil
For medium rare, place the lamb in the oven for 4 minutes to heat through, then remove and allow to rest for 10 minutes. Cook for longer if preferred
Divide the byaldi onto 4 plates, then add the red and yellow pepper triangles. Slice the rested lamb racks, arrange on top of the byaldi and serve immediately
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