Gratinated lamb carpaccio with roast potatoes, chickpeas and aubergine

Total time: 1hr 12m
Preparation Time: 40m

For 4 people


Ivo Adam

Nutritional Information

Contains 652 Kcal, 35g Protein, 22g Carbohydrates, 46g Fat


  • Roast potatoes, chickpeas and aubergine
  • 4 garlic clove, quartered
  • 6 tbsp olive oil
  • 2 tbsp Oriental spice mix
  • 2 tbsp coarse-grain mustard
  • 1 handful peanuts
  • 400 g new potatoes, thinly sliced
  • 200 g aubergines, thinly sliced
  • 100 g chickpeas tinned, drained
  • 1 tsp sea salt
  • Lamb carpaccio
  • 2 parcels racks of lamb (each approx. 330 g)
  • 3 tbsp butter, melted, left to cool
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp peanut butter
  • a little allspice
  • 1 tsp lavender honey
  • a little sea salt
  • To serve & garnish
  • 0.25 cucumbers, sliced
  • 2 tbsp plain greek yoghurt
  • some peppermint leaf

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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