Gratinated lamb carpaccio with tepid salad

Gratinated lamb carpaccio with tepid salad

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:

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Tepid salad

4 garlic cloves, quartered
¾ dl olive oil
2 tbsp Dukkah (spice mix)
2 tbsp coarse-grain mustard
1 handful peanut
400 g new potatoes, thinly sliced
200 g aubergines, thinly sliced
1 tin chickpeas (approx. 120 g), rinsed, drained
1 tsp sea salt

Lamb carpaccio

2 racks of lamb (e.g. Fine Food Rack of Irish Lamb), each approx. 330 g
3 tbsp butter, melted, left to cool
1 tbsp sesame oil
1 tbsp soy sauce (e.g. Fine Food Fukushima Shortlist)
1 tsp peanut butter
1 tsp lavender honey (e.g. Fine Food Miel de Lavande)


a little allspice (e.g. Fine Food Piment d'Espelette)
a little sea salt

To serve

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

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Tepid salad

Mix garlic with all the other ingredients up to and including the salt a bowl, spread on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove the vegetables from the oven, increase the temperature to 240 °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 the oven. Season the meat.

To serve

Plate up the tepid salad, arrange the lamb on top, garnish with slices of cucumber, yoghurt and mint.

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