Gratinated lamb carpaccio with roast potatoes, chickpeas and aubergine

Gratinated lamb carpaccio with roast potatoes, chickpeas and aubergine

Total: 1 hr 12 Min. | Active: 40 Min.
Nutritional value / people: 652 kcal
, Fat: 46 g
, Carbohydrate: 22 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roast potatoes, chickpeas and aubergine

4 garlic cloves, quartered
6tbsp olive oil
2tbsp Fine Food Dukkah
2tbsp coarse-grain mustard
1handful peanuts
400g new potatoes, thinly sliced
200g aubergines, thinly sliced
100g chickpeas tinned, drained
1tsp Fine Food Murray River Salt Flakes

Lamb carpaccio

2parcels Fine Food Rack of Irish Lamb (each approx. 330 g)
3tbsp butter, melted, left to cool
1tbsp sesame oil
1tbsp Fine Food Marushima Shoyu
1tsp peanut butter
1tsp Fine Food Miel de Lavande
a little Fine Food Piment d'Espelette AOC
a little Fine Food Murray River Salt Flakes

To serve & garnish

¼ cucumber, sliced
2tbsp plain greek yoghurt
some peppermint leaf
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How it's done

Roast potatoes, chickpeas and aubergine

Mix all the ingredients in a bowl, spread on a baking tray lined with baking paper.

Roast for approx. 30 mins. in the centre of an oven preheated to 200°C.

Lamb carpaccio

Separate the meat from the bones, cut into wafer-thin slices, place on an oiled tray. Mix the butter with all the other ingredients up to and including the honey, coat the meat with the mixture.

Gratinate for approx. 2 mins. on the top shelf of a grill preheated to 240°C.

Season the meat with the chilli pepper and salt, plate up immediately.

To serve & garnish

Plate up the roast potatoes, chickpeas and aubergine, arrange the lamb on top, garnish with slices of cucumber, yoghurt and mint.

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