Equipment
Ingredients
Stew Base (Shoulder)
- 600 g lamb shoulder, cut into 3cm cubes
- 30 ml olive oil
- 2 onions, quartered
- 4 garlic cloves, smashed
- 150 ml dry white wine
- 800 ml lamb stock
- 1 bouquet garni
Vegetables & Cockles
- 300 g baby carrots, peeled and trimmed
- 200 g baby turnips, peeled and halved
- 2 leeks, white parts only, washed and cut into 3cm lengths
- 300 g waxy potatoes, peeled and quartered
- 500 g live cockles, purged and scrubbed
Roasted Lamb Rump
- 400 g lamb rump, room temperature
- 30 g unsalted butter
- 4 thyme sprigs
- sea salt flakes
- black pepper
Nutrition (per serving)
Method
Place cockles in a bowl of cold salted water for 30 minutes to purge sand. Discard any with broken shells or those that do not close when tapped.
Season the diced lamb shoulder with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the lamb in batches until browned on all sides. Remove lamb and set aside.
In the same pot, reduce heat to medium. Add quartered onions and smashed garlic. Sauté for 3-4 minutes until softened but not browned. Deglaze with white wine, scraping up any fond from the bottom.
Return the seared shoulder to the pot. Add the bouquet garni and cover with lamb stock. Bring to a boil, skim off any foam, then reduce heat to low. Cover and simmer gently for 1 hour.
Add the potatoes, carrots, and turnips to the pot. Continue to simmer for another 20 minutes. Then add the leeks and simmer for a final 10-15 minutes until all vegetables are tender.
While vegetables finish, preheat oven to 200°C (400°F). Score the fat cap of the lamb rumps. Season generously. In a hot skillet, sear the rumps fat-side down to render, then sear all sides. Add butter and thyme, baste briefly.
Transfer the skillet to the oven (or move rumps to a roasting tray). Roast for 8-12 minutes until internal temperature reaches 52°C (125°F) for medium-rare. Remove and rest in a warm place for 10 minutes.
Just before serving, increase the heat under the stew. Add the drained cockles to the pot. Cover tightly and steam for 3-4 minutes until shells open. Discard any unopened cockles.
Slice the rested lamb rump against the grain. Ladle the stew (shoulder, vegetables, cockles, and broth) into shallow bowls. Fan slices of roasted rump on top. Garnish with fresh herbs if desired.
Chef's Notes
- The brine from the cockles will season the broth significantly. Under-season the stew base slightly in the beginning to account for this salty finish.
- For the lamb rump, rendering the fat cap properly is crucial. Start in a cold pan if necessary to render fat without burning the meat, then crank the heat to sear.
- This dish relies on timing. If the stew is ready before the rump rests, simply turn off the heat on the stew (before adding cockles). Reheat to a boil, then add cockles right before plating.
- Serve with crusty sourdough bread and rouille or aioli for a true nod to French coastal stews.
Storage
Refrigerator: 2 days — Store the roasted lamb rump and stew separately if possible. Reheat gently to avoid overcooking the cockles.
Freezer: 1 month — Stew base freezes well; do not freeze the cockles or roasted rump.
Reheating: Gently warm the stew on the stove; serve leftover rump cold or flash-sear to warm.
