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Recipes
September 2013

Lamb Tartare

By Renee EricksonPhotography by We Are The Rhoads

4.0

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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 information

  • 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)

Need to make a substitution?

Preparation

  1. Step 1

    Cut loin from rack of lamb; discard bones or reserve for another use. Trim any silver skin from meat; discard. Cut meat into ¼”-thick slices. Stack two or three slices and cut into ¼”-thick strips, then crosswise into small cubes. Place meat in a medium bowl and press plastic wrap directly onto surface of meat; chill until ready to serve.

    Step 2

    Just before serving, combine lamb, capers, mint, preserved lemon peel, and shallot in a large bowl; season with salt and pepper and mix gently to combine. Divide tartare between 2 plates and top each with an egg yolk. Drizzle with oil, squeeze lemon juice over, and sprinkle with more salt. Serve with toast.

    Step 3

    DO AHEAD: Lamb can be cut 2 hours ahead. Keep chilled.

Nutrition Per Serving

Calories (kcal) 320 Fat (g) 28 Saturated Fat (g) 12 Cholesterol (mg) 160 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 16 Sodium (mg) 260
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