Lamb Tartare

Lamb Tartare

Though some may find leg of lamb to be too chewy, I like it for a tartare because it has so much flavor. Because it’s sliced so thinly, even the highly sensitive can appreciate the taste without being turned off by the texture. I love lamb with anchovies, but my absolute favorite way to serve it is with oysters—or both, if you’re willing to be adventurous. Feel free to leave them out (or use a rack of lamb and no egg yolk if you really want to play it safe). This dish is super easy to make, just be sure to thoroughly chill the meat or it will be difficult to slice. Serve the tartare with grilled bread or raw endive spears broken apart into cups, or, my personal favorite, crisp salty potato chips.
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Ingrediënten

Serves 4 as a starter

  • 12 ounces leg of lamb
  • 3 anchovy fillets oil-packed, or 3 raw oysters, coarsely chopped (optional)
  • 1 tablespoon capers
  • 1 teaspoon Dijon mustard
  • 1 egg yolk
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped mint leaves
  • Zest of 1 lemon
  • 1 shallot finely chopped
  • Freshly ground black pepper
  • Flaky sea salt

Instructies

  • Trim off and discard any silvery white fat from the lamb.
  • Slice it thinly into ÂĽ-inch strips, then stack the strips on top of each other and cut vertically into ÂĽ-inch strips again.
  • Turn the slices 90 degrees and cut vertically into ÂĽ-inch cubes.
  • Place the cubes in a bowl, cover, and chill in your refrigerator until just before you’re ready to serve.
  • In a fine-mesh strainer, rinse the anchovies and capers in cold water, then soak them covered with cold water in a small bowl for 10 minutes to remove their salt.
  • Drain and coarsely chop.
  • In a large bowl, combine the mustard, egg yolk, olive oil, and anchovies and whisk until incorporated.
  • Just before serving, stir the capers, mint, lemon zest, and shallot into the lamb.
  • Add a pinch of pepper and mix gently to combine, fluffing the lamb with a fork to break apart the pieces.
  • Fold in the egg yolk mixture and season with flaky sea salt to taste.
  • Serve immediately.
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Recipe Category Lamb

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