Launching our new, monthly recipe column in partnership with Jurassic Feast, Luke Vandore-Mackay, director and owner of High Grange, near Axminster, offers up this spring lamb and cockles recipe.
Prep time: 10 mins
Cooking time 25 mins
Serves: 2 as a main course
1x 6-bone rack of Welsh lamb
400g fresh cockles in the shell
100g fresh sea vegetables like samphire or sea astor
1 shallot, chopped
1 tsp chopped thyme
Smoked sea salt to season
Sear the rack in a hot ovenproof pan on all sides and place in a preheated oven at 180 degrees for 10 minutes. Remove and rest for 10 minutes.
Add the shallots, thyme and cider to a pan and bring to the boil. Add the cockles and steam until all open.
Remove from the heat, strain the liquid and reserve. Remove the cockles from the shells and set aside.
Reduce the liquid by half, remove from the heat and whisk in the butter. Add the cockles and the sea vegetables to the sauce and heat through gently without coming to the boil.
Place the sauce, cockles and veg on the plate, carve the lamb along each bone and place three cutlets on each plate. Season with the smoked sea salt.
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