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
Lamb Tartare | MasterChef UK
Monica Galetti demonstrates how to make lamb tartare during MasterChef: The Professionals. Subscribe to MasterChefUK for more videos: ???? Watch more tutorials:
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Beef Tartare
Many of us prefer to leave tartare to the professionals—we'll order it in a (nice) restaurant, but we don't even consider making it at home. There are some who believe it's risky to prepare raw meat, and others who think tartare is difficult or complicated to make. Well, we're here to dispel all your tartare-themed apprehensions. You'll be making it at home in no time. All the time. For the full recipe, visit:
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Lamb Tartare with Chef Haim Cohen at Yaffo
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Chef Haim Cohen shows us how he makes Lamb Tartare at his restaurant, Yaffo, in Tel-Aviv. He adds smoky eggplant, tomato, salt, and olive oil to the finely minced raw lamb. He serves this spread on top of a Jerusalem bagelette with green onion.