Rack of lamb with dulse, sea fennel and rosemary honey

➊ If you have a grill with a lid, set up a direct and an indirect grill zone and heat to approx. 180 °C. Remove the silver skin from the bone side of the meat. Roughly chop the dulse and season the meat with it.

➋ Peel the parsnips and cut lengthwise into 0.5 cm thick strips. Season with pepper and BBQ seasoning. Wash the samphire thoroughly (cut off the thicker ends of the stems if necessary), cut off the thicker ends of the stems and put them to one side.

➍ In the meantime, grill the parsnip slices directly on both sides; they should still be firm to the bite. Grill the samphire directly for a short time; it should only take on a little smoky aroma. Finely chop the needles from the rosemary sprig and mix with the wild honey.

➎ To serve, cut the rack of lamb into 4 slices and place 2 pieces in the middle of each plate. Place the parsnip slices against the meat and spread the samphire over everything. Drizzle with the rosemary and honey mixture.

Tip: Dulse, also called dulce or kelp, is a red seaweed that grows in reddish clumps in the cold coastal waters of the Atlantic and Pacific. It can be harvested all year round and is available fresh or dried. Dried kelp is blanched in boiling water before use.

*Steel samphire is a salt and lime-loving European seashore plant that is native to the rocky beaches around the Mediterranean as well as the Atlantic and Pacific as far as Scotland. In terms of taste, it is not reminiscent of its namesake fennel; samphire has its own very fresh, slightly lemony and tart aroma. The leaves, stems and yellow flower heads are edible, and the flowers are mainly used as a spice. Dulse and samphire are sometimes available in well-stocked fish or delicatessen shops, or alternatively dried or pickled online.