Grilled Lamb with Asian Ratatouille and Shoestring Potatoes

Paul Bloxham creatively mixes Mediterranean and Oriental ingredients to delicious effect in this seriously tasty lamb recipe.
Grilled Lamb with Asian Ratatouille and Shoestring Potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 45 minutes plus overnight or 8 hr marinating
  • Effort: medium



  • 1 tbsp black peppercorns
  • 4 tbsp Dijon mustard
  • 4 tbsp dark soy sauce
  • 2 sprigs of thyme
  • 1 tbsp finely chopped garlic
  • 2 shallots, sliced
  • 2 tbsp olive oil
  • 1 lamb shoulder, (approx 2 kg), boned
  • black pepper
  • 4 plum tomatoes
  • drizzle of extra virgin olive oil, for garnish
  • chives, chopped, for garnish

For the Asian ratatouille:

  • 2 aubergines
  • 2 courgettes, cut into thin strips lengthwise
  • 2 yellow squash, cut into thin strips lengthwise
  • black pepper
  • 4 tbsp rapeseed or sunflower oil
  • 2 1/2 tsp chopped garlic
  • 2 tsp chopped ginger
  • 1 large onion, cut into short fine strips
  • 2 tomatoes, cut into small dice
  • 4 sprig thyme, leaves only chopped, stems discarded
  • 110 g Thai basil, leaves only
  • 110 g basil, leaves only
  • 3 tbsp soy sauce

For the shoestring potatoes:

  • oil, for deep frying
  • 4 baking potatoes, peeled and cut into short fine strips
  • salt


1. First marinate the lamb. Dry-fry the peppercorns in a small, heavy-based frying pan for 4 minutes, stirring often, until fragrant. Using a pestle and mortar roughly grind the warm peppercorns until just broken up.

2. In a large bowl mix together the crushed peppercorns, mustard, soy sauce, thyme, shallots and olive oil. Add the boned lamb shoulder and toss in the mixture.

3. Marinate the lamb overnight or for at least 8 hours, turning the lamb occasionally.

4. Meanwhile, prepare the Asian ratatouille. Place the aubergine, courgette, and squash in 3 separate bowls. Season with salt and let rest for 1 hour to allow the moisture to be released. Pat the vegetables dry.

5. Heat 1 tablespoon of oil in a large, heavy-based frying pan over a high heat. Add half a teaspoon of garlic, half a teaspoon of ginger and the aubergine.

6. Fry, stirring often, until the aubergine is golden brown. Season with freshly ground black pepper. Set aside.

7. Repeat this process with the courgette and the squash and set both aside.

8. In the pan heat the remaining oil and fry the onion, remaining garlic and ginger for 5 minutes, stirring often.

9. Add the tomatoes and thyme to the onion mixture and cook for another 5 minutes. Remove from the heat and let cool. Add the aubergine, courgette, squash, Thai basil, basil and soy sauce to the tomato mixture and gently mix together. Season with salt and freshly ground pepper and set aside.

10. Meanwhile, prepare the shoestring potatoes. Fill a deep fat-fryer or deep saucepan one-third full with oil and heat until very hot.

11. Add the potato strips to the oil and fry until light brown, about 6 minutes. Remove the potato strips with a slotted spoon. Drain on kitchen paper and set aside at room temperature until needed. Keep the oil in the pan for the second frying stage.

12. To cook the lamb preheat the grill. Season the lamb with the salt and ground pepper and grill under high heat, turning once, until brown and crispy. Allow 12 to 15 minutes for medium-rare.

13. Meanwhile, complete cooking the shoestring potatoes. Heat the oil for deep-frying until very hot.

14. Add the pre-fried shoestring potatoes and fry until golden-brown and crisp, Drain on kitchen paper and sprinkle with salt.

15. To assemble, place a mound of the Asian ratatouille on a large serving plate. Cut the grilled lamb into chunks and place on the ratatouille. Top the lamb with the freshly fried shoestring potatoes. Garnish with the diced plum tomatoes, a drizzle of extra-virgin olive oil and a sprinkling of chives. Serve.

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