The French go on and on about their pré-salé lamb - these are lambs raised in salt marshes which adds a salinity to the meat - which made me think of adding seaweed to the crust to try to replicate that taste. I think that I am definitely on to something but, in today's case, this was definitely a case of "back to the drawing board" first. Despite following L's dad's professional directions exactly, my end result was bordering on raw and never quite recovered from that first attempt. Stay tuned for a proper version.
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