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Flamebaster x YETI Europe - Eryri Mountain Lamb with Cockles and Laverbread is a dish that celebrates the wild Welsh outdoors as much as the man behind it, @flamebaster, does.
Ingredients:
1 lamb cannon (500-600g)
1.5kg fresh cockles, washed
100g smoked bacon lardons
1-2 tbsp laverbread seaweed
250ml dry white wine
50g butter
1 small white onion, chopped
1 red chilli, chopped
3 garlic cloves, minced
Fresh thyme and rosemary (tied into a brush)
1 tbsp olive oil
Fresh parsley
Lemon
Crusty bread
Season the lamb with olive oil and sea salt. Get your grill screaming hot and sear the lamb until it's just blushing (around 5-6 minutes). As it sears, baste the meat with melted butter using the rosemary and thyme brush. Remove from the heat, cover, and let it rest for 10 minutes.
Heat your YETI™ 12 Cast Iron Skillet and fry the bacon lardons until crisp.
Add the onion, chilli, and garlic, and sauté for two minutes. Toss in the cockles and pour in the white wine. Bring to a bubble and simmer for about five minutes until the shells open up. Stir in the laverbread seaweed to pull the flavours of the sea together.
(Pro tip: If you want to take it to the next level, flamebaste the contents of your Skillet using a flambadou to rain down fiery, rendered lamb fat over the pan.)
Garnish with parsley and lemon.
Serve in your YETI® Low Bowl with plenty of crusty bread to soak up the liquid gold.
#BuiltForTheWild
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