Seaweed-Crusted Rack of Lamb with Red Wine Sauce

Seaweed-Crusted Rack of Lamb with Red Wine Sauce
Seaweed-Crusted Rack of Lamb with Red Wine SauceMichelle Heimerman

Mark Murphy, head of the Dingle Cookery School in Ireland, believes the lamb raised in Dingle to be some of the world's best. "The meat has a slight salt flavor," he says, "due to the Atlantic sea breezes that blow across the peninsula," where the animals feed. Even if you can't get lamb from the source, seaweed lends a soft salinity to the dish.