This recipe will lift your meal to the next level. Enjoy local produce from the island and support Texel's entrepreneurs at the same time.

The Texel lamb you need for this recipe is available from the beginning of June, while stocks last.

Ingredients

• 3 large or 6 small lamb chops, per person
• 2 kg ripe tomatoes
• 350 g (salty) potatoes
• 1.5 decilitres dry white wine
• 1 decilitre mayonnaise
• 30 g Texel mustard
• 3 tablespoons of dried seaweed
• Pepper and salt to taste
• 1 tablespoon vinegar
• olive oil

Method

Lamb chops

Mix the wine with mustard, a tablespoon of seaweed mix and a dash of oil in a bowl. Coat the cutlets with the marinade and leave to stand in the refrigerator for an hour. Heat a grill pan or frying pan and fry the cutlets for 2 minutes per side.

Salty potato salad

First wash the potatoes and boil them in their skins until tender for 20 minutes. Drain the potatoes and let them cool. Cut them in half and place on a plate to cool. If necessary, then remove the skin and put the potatoes in a large bowl. Mix mayonnaise with vinegar and mustard and salt and pepper. Add sauce to potatoes, leave to soak for a while. Garnish with a tablespoon of seaweed.

Tomatoes from the pan

Mix the tomatoes with half of three tablespoons of olive oil and sprinkle with a tablespoon of seaweed. Heat a heavy-bottomed pan and put the tomatoes in it. Let them cook on a low heat and check that they don't burn, adding a dash of water if necessary. Let them cool for a while and then pour the rest of the olive oil over them.

Enjoy your meal!

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