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Lamb Carpaccio

Enjoy this delightful carpaccio of lamb, grilled asparagus, marinated sun-dried tomatoes and rocket. Specially created by Master Chef and Michelin star winner Pieter Bosters.

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  • 4 persons
  • 10 min.
  • Amuse & Starter
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Recipes from Oil & Vinegar

Nice to know

Because of the unique flavor of lamb, the carpaccio does not need much to be added to it to make it into a really nice dish. So keep any additions as pure as possible. As well as carpaccio, lamb is also excellent for grilling, roasting or stewing. Lamb is therefore a very rewarding basis for a wonderful dish for both amateur and professional chefs.

This recipe has been especially created for Oil & Vinegar by Pieter Bosters, head chef of the Michelin star restaurant ‘Mijn Keuken’ in the village of Wouw, between Roosendaal and Bergen op Zoom in the Netherlands. The kitchen can best be described as a country house style with a classical basis and a modern twist. This historic building, which was formerly the town hall, is located in the center of the village, close to the large Lambertus church. In the summer, you can enjoy a lunch or dinner on the beautiful terrace and imagine yourself in southern France.

True class!

  • Ingredients

    • 16 asparagus tips • Atlas Olive oil • Sea Salt mill • 1 focaccia bread • Olive Grove (Flavor your Dressing set) • 100 g Pomodori della Mamma (sun-dried tomatoes) • 1 tbsp Bruschetta di Asparagi (asparagus bruschetta) • 50 g rocket • 200 g very thinly sliced lamb

  • Getting started

    Grill the asparagus tips in a grill pan, drizzle with Atlas Olive oil and sprinkle with coarse sea salt. Cut the focaccia bread into 8 thin slices. Smear the bread with Atlas Olive oil and sprinkle with Olive Grove herbs. Bake for about 10 minutes on baking paper in a preheated oven at 180°C until crispy.

    Step 2

    Cut the sun-dried tomatoes into chunks and mix with the Bruschetta di Asparagi. Wash the rocket and season according to taste with Atlas Olive oil, pepper and salt.

    Step 3

    Divide the lamb over the plates. Place the rocket in a pile in the middle, surrounded by the asparagus tips and tomato mix and lastly the slices of focaccia bread.

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