Smoked Kelp Encrusted Lamb Loin with a Sea Lettuce Broad Bean Salad

Ingredients

400g lamb loin
2 tsp Pacific Harvest smoked kelp seasoning
2 tbsp oil
2 tins (800g) broad beans
1 bunch asparagus
1 cup Pacific Harvest sea lettuce
2 tsp Pacific Harvest dulse
1 tbsp capers
8 sundried tomatoes, sliced
Handful parsley
Handful Thyme
Juice of one lemon
3 tbsp olive oil

A couple of weeks ago I had the pleasure of experimenting with some kelp products from the New Zealand company Pacific Harvest. They were running a competition for the best recipe so I decided to have an experiment. Rather than run with an Asian style recipe which we associate with kelp products I wanted to marry the flavours to a European dish. I was quite surprised at how delicate the flavours and textures are in the range and would be easily adapted to most dishes and got very excited creating, this being the first of many dishes. Unfortunately I didn’t read the rules of the competition properly which ruled out people in the food industry which includes me because of my cooking school. But as with the Masterchef competitors the runner up always seems to do better. I may not have won the competition or a prize but I did get to meet one of the owners of Pacific Harvest, the lovely Louise and discovered a new product I will continue to use.

Sea vegetables are rich in vitamins, contain all fifty-six minerals and trace elements identified as bodily requirements, plus they have other nutrients, many of which are known to offer protection against radiation or chemical pollutants. For more information please visit: http://www.pacificharvest.co.nz/wawcs0135715/ln-Wellness.html

You can also find an NZ stockist list of the products here: http://www.pacificharvest.co.nz/wawcs0135713/ln-Where-to-Buy.html

Method

Cover the lamb loin with some olive oil and then roll it in the smoked kelp, put aside to marinade for an hour or two if you have time.
Cut the the asparagus into 1inch pieces and blanch in a pan of boiling water for 1 minute.
Remove the asparagus from the water once Cooked but keep the boiled water for the sea lettuce and dulse. Rinse the asparagus under cold water and place in a large serving bowl.
Place the sea lettuce into the pan of boiling water and the dulse into a sift then submerge in the pan of billing water also. Allow both to soak for several minutes until softened.
Rinse with cold water, drain then add to the asparagus.
With a mortar and pestle grind together the herbs, lemon juice and 3 tablespoons of olive oil to form a thick drawing for the salad.
Drain the broad beans and add to the bowl with the asparagus.
Add the capers, sun dried tomatoes and dressing to the bowl and mix all ingredients together.
For frying the lamb, take a good heavy bottom or cast iron frying pan and place over a medium heat.
Cook the lamb loin for 2 minutes on all sides (4 sides) to seal and brown the meat, turn off the heat and place a lid over the lamb and allow it to rest for 2 minutes. This should give you a medium rare piece of lamb, cook it longer if you prefer it not to have any pink meat.
Slice the loin thinly and lay on top of the bean salad.