How To make Lamb Tartare
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
How to Make Lamb Tartare
Tartare is easy to make at home, but there's a few key things to know: use a lean cut from the leg or loin, trimmed of all fat and sinew, and freeze it for a bit to make it easy to cut into small cubes. You can grind it too, but dicing it is how most chefs prefer to serve it.
Buy Heirloom Grass-Fed Goat Meat:
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Quick lamb tartare demo
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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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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
Recipe no. 73. Anise flavoured filet of lamb tartare
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All the recipes are Seignalet (pronounce it Saynyalay) diet legal. Dr. Seignalet was a French professor of medicine who put 91 chronic, so called incurable diseases into remission with his ancestral diet. To read more about the diet go to my website: seignalet-plus.com or watch my introduction to Dr. Seignalet's as yet untranslated book whose title I translate as Nutrition - the third medicine
Dr. Seignalet thought that we only need to eat animal protein once a day as we are all sedentary now. So that ties in nicely with an earlier therapeutic, lifestyle diet called Food Combining. One of the rules of food combining is that you dont' mix concentrated protein and concentrated carbohydrate at the same meal. more about food combining here:
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The Cypress Room: Lamb Tartare