Lamb Tartare with Harissa, Fried Capers, Preserved Lemon and Potato ChipsBy admin Posted in: Entrees and Main Dishes Meat most popular Recipes on December 21st, 2011
Serves 4 as an appetizer
- 8 ounces trimmed lamb loin or leg meat
- 2 teaspoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 1 tablespoon finely minced preserved lemon
- 1 tablespoon Harissa paste or Sriracha sauce
- 3 tablespoons capers, rinsed
- 1 tablespoon parsley, chopped
- 2 basil leaves, minced
- 1 egg yolk
- 1 teaspoon lemon juice
- Kosher salt and freshly ground pepper
- 1/4 cup canola oil for frying
- All purpose flour for dredging
- Thick cut potato chips for serving
Start with very cold lamb, preferably put in the freezer wrapped in plastic wrap for 30 minutes. In small batches, finely chop the lamb using a chef’s knife, placing it in a stainless steel bowl in the refrigerator in between batches.
Add the mustard, olive oil, shallot, preserved lemon, Harissa, 1 tablespoon of the capers, parsley, basil, egg yolk and lemon juice. Combine well, and season with salt and pepper to taste. Keep refrigerated until ready to serve, but no longer than 30 minutes.
In a small pan heat the canola oil over medium high heat. Dredge the capers with flour and shallow-fry for 2 to 3 minutes or until lightly browned and crisp. Remove from the oil using a slotted spoon and drain on a paper towel.
To serve, arrange the Tartare on 4 small plates, top with the fried capers and set a handful of potato chips on the side.
TIP: Harissa is a fiery hot sauce from Tunisia. It comes in a can or jar and can be purchased at Middle Eastern or International markets. If you have trouble finding it, substitute Sriracha sauce for the Harissa.
Preserved lemon also can be found at Middle Eastern markets or in the specialty section of larger supermarkets.
For this recipe, buy fresh lamb at a butcher to ensure it’s the best quality.
Created by Chef Michael Schwartz