When you taste asparagus, rhubarb and lamb, you know: spring has begun. Daan from the Oudeland made a wonderful dish with these ingredients during the BBQ. With this recipe, you make roast lamb rack with lamb kebab with chutney and marrow pipes with lamb tartare.

Texel lamb

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Ingredients for 3 - 4 persons

Rack of lamb with white asparagus

• Rack of lamb
• Seasoning rub for lamb
• White asparagus (3 p.p.)
• 3 egg whites
• 4 potatoes
• Mayonnaise
• Buttermilk
• Lemon juice
• Olive oil
• Fresh herbs
• Pepper/salt
• 1 kg coarse sea salt

Lamb kebab with chutney

• Coarse minced lamb
• 4 rhubarb stalks
• Red onion
• Garlic
• Breadcrumbs
• Fresh herbs
• White wine vinegar
• Whisky
• Honey
• Mayonnaise
• Pepper/salt

Mullet with lamb stew

• Marshmallows
• Lean piece of lamb
• Sourdough bread
• Mustard seed
• Beer
• Cider vinegar
• Honey
• Chives
• Olive oil
• Pepper/salt

Method

Marinate the lamb racks with a spice rub and roast them on the wood barbecue, then place the lamb rack on the gas barbecue at 100 degrees and cook to 52 degrees core temperature. Serve 3 to 4 chops per person. Marinate the precooked asparagus (3pp) in pepper, salt and olive oil and grill on the barbecue. Mix 1 kg coarse sea salt with 2 to 3 egg whites and pack the potatoes with the salt mixture. Place this in a dish or tray and let the potatoes crisp up nicely on a (not too hot) spot on the barbecue. For the dressing, mix 1 part mayonnaise with 2 parts buttermilk, pepper, salt, lemon juice and chopped fresh herbs.

Mix 500 grams of coarsely minced lamb with 3 to 4 tablespoons of breadcrumbs, pepper, salt and fresh herbs or spice mix to taste. Make long sausages from this and grill them on the wood barbecue. Cut 4 rhubarb stalks into even pieces and put them on the barbecue with 1 chopped red onion, white wine vinegar, pepper, salt, a dash of whisky and a spoonful of honey. Stew this mixture until the chutney is cooked but still has a 'bite'. Finally, add a tiny bit of lavender for flavouring. Place whole bulbs of garlic on a warm but not too hot spot on the barbecue, let them roast until the cloves have softened completely. Squeeze the flesh out of the bulb and mix with mayonnaise. Serve the kebabs with the chutney and garlic mayonnaise.

Have the butcher cut open the marrow pipes, sprinkle them with salt and pepper and grill them on the barbecue. Cut a tender and lean piece of lamb into a tartar and season it with chives, pepper, salt and olive oil. Cut the sourdough bread into slices and grill them on the barbecue. Soak 50 grams of mustard seeds in beer of your choice for 2 days, after two days blend it with 85 grams of cider vinegar, 1 tablespoon of honey, salt to taste and a pinch of mustard powder. Place the tartare on the grilled marrows and serve with the toasted sourdough bread and beer mustard.

Serve the 3 dishes together and enjoy your meal!

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