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
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
Szechuan Beef Tartare
Aussie Lamb Tartare by Chef Alex Brugger
Babson College Executive Chef Alex T. Brugger created an Aussie Lamb Tartare with Graved Egg for his first course at Chef’s Plate 12 in Boston, MA on Monday, September 19 2016.
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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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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Mediterranean Lamb Tartare with Labna-Arak Sauce for WGS (Instagram)
Instagram post we produced for Chef Frankie Harvey's video submission to the World Gourmet's Society best plate challenge.