Lamb Tartare

by Chef Jamie Bissonnette

Serves 4

Ingredients

• 12 ounces lamb loin or lean meat from the leg
• 1 teaspoon extra virgin olive oil
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1 shallot, minced
• 1 teaspoon parsley, chopped
• 1 teaspoon za'atar spice
• 1 tablespoon cornichons, chopped
• 0.5 tablespoon capers, rinsed and chopped
• 2 egg yolks
• dash Tabasco
• lemon juice to taste
• fleur de sel to taste
• freshly ground black pepper to taste
• 3 tablespoons harissa paste

Directions

1. Chop or grind the meat very small, keeping it as cold as possible to keep the texture ideal (putting it in a bowl set over an ice bath works well). Work in small quantities, only chopping what you need for the day.
2. In a bowl, quickly add all ingredients in the order listed. Taste, and adjust seasoning with salt, pepper and Tabasco.
3. Serve the tartare with toasted baguette and harissa.

 

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