Lamb tartare
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Well-trimmed lamb from loin chop |
| 12 | teaspoons | Medium ground cracked wheat * |
| 12 | teaspoons | Water |
| ¼ | cup | Minced green onion |
| ¼ | cup | Minced fresh parsley |
| 2 | tablespoons | Minced fresh basil |
| 1 | tablespoon | Minced fresh oregano |
| 1 | tablespoon | Minced fresh marjoram |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | pinch | Red pepper flake |
Directions
garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish fresh sprigs basil
Cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning. Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition. Line small round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover tightly with plastic. Refrigerate up to 3 hours before serving.
Unmold lamb in center of platter. Sprinkle with additional minced, fresh herbs and green onion. Surround with tomatoes, cucumber and lemon and garnish with basil sprig. Serve with garlic toast.
*Available at natural foods stores.