Lamb filet with dry shrimp and seaweed

 

Filet is a tender cut and has mild flavor, I add tiny dried shrimp and seaweed to add umami flavor and a crunch. 

Lamb filet with dry shrimp and seaweed

1. Season lamb filet with salt and pepper.

2. Dry cook tiny dry shrimp and seaweed flakes until fragrant, a minute. 

Lamb filet with dry shrimp and seaweed

3. On a baking paper, pack filet in between shrimp and seaweed, wrap up the paper at the top tightly but the ends loose for steam to escape. 

4. Bake at 180˚c until filet is pink inside, around 15 minutes baking and 10 minutes resting.