Name: Lamb Tartare
Yield: 2
Ingredients: 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)

CategoryMain DishesDifficultyAdvanced

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

Yields2 Servings

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.

10 Minutes

Ingredients