Lamb Tartare

1 rack American lamb (about 350 g)

1 tbsp capers, drained, chopped

1 tbsp chopped fresh mint

2 tbsp finely chopped preserved lemon peel

2 tbsp finely chopped shallot

Flaky sea salt

Freshly ground black pepper

2 large egg yolks

Olive oil (for serving)

½ lemon

Thinly sliced country-style bread, toasted (for serving)

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.

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.

Nutrition Facts

2 servings

Serving size

Amount per serving
Calories320

% Daily Value *
Total Fat 28g36%

Saturated Fat 10g50%
Cholesterol 159mg53%
Sodium 260mg12%
Total Carbohydrate 1g1%

Dietary Fiber 0g

Total Sugars 0g
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Lamb Tartare