for 4 person

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)

Gratinate

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

How it's done

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

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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