Lamb and cockles from the North Sea: a perfect Texel combination. Niels Runderkamp created a wonderful dish with these two typically Texel ingredients during the BBQ Battle. With this recipe, you make lamb with cockles in shellfish stock, with lamb rack.

Texel lamb

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Ingredients for 3 - 4 persons

Crustacean broth

• Lamb catch
• Cockles
• Cream of salty vegetables
• Chive oil
• Radish
• Chives
• Bucket of Atsina Cress
• 1 farmer sausage
• 1 onion
• 2 shallots
• 1 garlic clove
• Bottle of dark beer
• Star anise

Texel lamb on the BBQ Battle

• 2 lamb racks
• 2 shallots
• 2 cloves of garlic
• Sea salt
• Tarragon
• 1 pak choi (grilled from the bbq)
• Shell of clarified butter and star anise
• Jacket potato slivers from 3 potatoes

Method

Start with the pieces of lamb rack. Season the pieces of meat with spices to taste and let them cook on the barbecue (if necessary, do this in a slurry pan). Add shallot and garlic just before the pieces are cooked. Grease the pak choi generously with olive oil and also grill on the barbecue.

Meanwhile, season the lamb catch with salt and pepper. Make a roll of the piece of meat and secure with string. Let the piece of meat cook on the barbecue.

Make sure you get a pan hot on the barbecue. Add olive oil and cockles (note, then pan should be very hot). Let the cockles fry for a while, meanwhile finely chop the sausage and onion. Add the sausage and onion along with a dash of whiskey to the cockles. Save all the liquid once the cockles are out of the pan.

For the stock, finely chop the shallots and the clove of garlic. Add this along with a little dark beer and the star anise to the remaining liquid from the cockles.

You can make the shells from butter using a mould for ice cubes, for example. Press the butter into these and leave to harden in the fridge. You make the potato garlands by cutting garlands from a potato and frying them in a generous amount of oil.

Finely chop the lamb catch and divide between 3 trays. Add the cockles to this along with the sausage and onion. Divide the stock between the trays and finish with herbs and radish slices.

Slice the lamb rack. Place the grilled pak choi on the plates and top with 2 slices of lamb rack. Place the butter scallops around the dish and the potato slices on top. Finish both dishes with the tie garlic oil

Serve the two dishes together and enjoy!

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