700gms Lamb Roast (Loin Rolled Piece from Torello Farm in this instance)
500grams Sea Herbs
A few pieces of ‘Southern Seagreens’ dried Wakame
A bunch of each of Salt Bush Leaves, Seaweed, Parsley
Several Rocks for heating
SWEET WHITE MISO MARINADE
1tbl White Miso Paste
1/2 tsp Minced Garlic
1 tsp. Minced Wakame
1 tsp. Chopped parsley (sea parsley)
1 tbl Rice Wine Vinegar
1 tbl Vegetable Oil
Add to a bowl and stir until evenly mixed
Sear the Skin of the lamb in a pan with vegetable oil until golden, be sure not to cook the lamb fully
Rub with Sweet Miso Marinade *see recipe below
Allow to marinade for at least two hours or overnight, if not cooking on the same day or marinate in fridge until next day.
Soak the Seaweed pieces in water overnight, you will see the seaweed become ‘fresh’ and expand, Save the water for the Salsa Verde recipe.
Heat oven to 160 degree for fan oven
In a cast iron pan place rocks and then on top the freshly foraged sea herbs, to elevate the Lamb off the rocks (this will allow the lamb to remain pink and not turn grey from the heat of the rocks), allow to cook for around 25 minutes.
Test with thermometer to 55 degrees celsius
Allow to rest 10 minutes
While resting Make the Seaweed Salsa Verde *click see recipe
In a pan reduce the saved water from the soaking seaweed, add a few tablespoons of the Salsa Verde and a knob of butter, mixx and allow to form a light emulsion.
Slice several radishes in half mix through the
Slice Lamb into thick pieces, drizzle the Seaweed Salsa Verde over the top and garnish with radish and cooked saltbush leaves.
Served individually or on a platter for sharing.