Texel lamb chops; an ideal dish for the barbecue! Lamb is a real seasonal product, from June it is possible to eat Texel lamb. Texel lamb comes from lambs that have walked around with their mother for at least a hundred days.
4 lamb chops from, for example, sheep farm De Waddel
4 tablespoons of oil
1 clove of garlic, chopped or pressed
1 tablespoon of chopped mint
1 tablespoon of chopped sage
Freshly ground black pepper and sea salt
For the marinade, put the oil with garlic in a bowl and add mint, sage, pepper and salt. Optionally, you can make a part with and a part without a marinade. Pure lamb meat also has a fine taste of its own, just add a little salt. Stir everything well and put the meat in the marinade for half an hour.
Then roast the lamb chops above the barbecue for about 10 minutes. First put the lamb chops on direct fire. This ensures that any fat that is attached to the lamb will melt. The meat generally does not have that much fat. Then place the cutlets on indirect heat and continue cooking the lamb until it is deliciously rosé. If necessary, you can rub the chops again with the remaining marinade during toasting. And enjoy!
This article was made possible in part by Annette van Ruitenburg, author of the cookbook De Smaak van Texel.
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