Lamb Tartare
Use the best quality lamb you can find. Chilling the de boned loin in the freezer for 15 minutes will make it easier to handle.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Refrigerator
Ingredients
- 1 rack American lamb (about 350 g)
- 1 tbsp capers, drained, chopped
- 1 tbsp chopped fresh mint
- 2 tbsp finely chopped preserved lemon peel
- 2 tbsp finely chopped shallot
- Flaky sea salt
- Freshly ground black pepper
- 2 large egg yolks
- Olive oil (for serving)
- ½ lemon
- Thinly sliced country-style bread, toasted (for serving)
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