Herb-Crusted Lamb Chops

Chef notes

Wicklow is where the mountains meet the sea, and this dish brings both to the table. Sweet Wicklow hill lamb is pressed into a crumb of dillisk (dulse) from the Wicklow coast, herbs from the Ballyknocken kitchen garden and our own Irish brown soda bread, then served on Swiss chard and leeks with caramelized shallots and a glossy pan sauce made with blackberries picked from the farm hedgerows. Dillisk is a red seaweed that has been gathered along the Irish coast for centuries; it adds a lovely natural savory flavor and seasoning to the crust.