Name: Lamb Tartare
Yield: 4 Servings
Ingredients: 1 rack American lamb (about 12 ounces); 1 Tbsp. capers, drained, chopped; 1 Tbsp. chopped fresh mint; 2 tsp. (or more) finely chopped preserved lemon peel; 2 tsp. finely chopped shallot; Flaky sea salt (such as Maldon or Jacobsen); Freshly ground black pepper; 2 large egg yolks; Olive oil (for serving); ½ lemon; Thinly sliced country-style bread, toasted (for serving)

Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle.

Recipe notes