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.
01/08/2019 : Evénement spiruline organisé à Saigon avec la contribution de chefs vietnamiens : chef Sakal Phoeng, chef Peter Cuong Franklin, chef Julien Perraudin, chef Richard Toix et chef Stephan Paroche pour faire découvrir la spiruline de manière très gastronomique. La présente recette « Tartare d'agneau – Grissini – Aïoli Spiruline» a été créée par le Chef Julien Perraudin.
Lamb Tartare In Downtown Vancouver ???????? @TimLeeLetsGo
Off the Block: James Mason, Lamb Tartare
James Mason, head chef of The Coach House by Michael Caines talks us through his lamb tartare and the importance of using fresh quality meat as well as taking the time to work on the balance of flavour, particularly in a dish like this. #OfftheBlock