18 oz Well-trimmed lamb from loin -chop 12 ts Medium ground cracked wheat -* 12 ts Water 1/4 c Minced green onion 1/4 c Minced fresh parsley 2 tb Minced fresh basil 1 tb Minced fresh oregano 1 tb Minced fresh marjoram 1/2 ts Salt 1/4 ts Freshly ground pepper 1 pn Red pepper flake 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.
How To make Lamb Tartare's Videos
Mediterranean Lamb Tartare with Labna Arak Sauce: Frankie Poe Harvey / USA
Chef Frankie Poe Harvey (USA) is answering the WGS Best Plate Challenge by submitting her video and showing us his best plate
Tartare of Elysian Fields Lamb.mp4
Red Light District Executive Chef Jason Maitland demonstrates how to prepare the Tartare of Elysian Fields Lamb-Red Light District's current Spring special.
Lamb Tartare With Lucas Owens
I got together with my good friend Luke, who is an amazing chef, and we put together this little gem. Made specifically to be under 60 seconds, I did my best to incorporate some cool transitions and sound effects. I hope you enjoy!