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Lamb Tartare

Yields2 Servings

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.

 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)
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.

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.

3

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

Servings 0


Amount Per Serving
Calories 320
% Daily Value *
Total Fat 28g44%

Saturated Fat 10g50%
Cholesterol 159mg53%
Sodium 260mg11%
Total Carbohydrate 1g1%

Dietary Fiber 0g
Sugars 0g
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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