Lamb Tartare - Singapore

Name: Lamb Tartare - Singapore
Ingredients: 320g Australian lamb (use loin cuts for easy chopping and tenderness, use trimmed leg cuts for more bite and flavour), finely chopped; 40g Medjool dates, chopped; 40g Banana shallots, brunoise; 3 large Basil leaves, roughly chopped; Salt and pepper to taste; 20g Toasted buckwheat; 4 Quail eggs; 1 Sourdough Baguette; 200ml Spiced coconut vinegar; 15g Dijon mustard; 1 clove Garlic, peeled; 100ml Grapeseed oil; Chilli padi (optional)

lambassadors.com

About the Dish Representing the first female Singapore Lambassador chef for Meat and Livestock Australia, Chef Aly brings her mindful and ingenious cooking

View full recipe on lambassadors.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lambassadors.com.

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Ingredients

320g Australian lamb (use loin cuts for easy chopping and tenderness, use trimmed leg cuts for more bite and flavour), finely chopped
40g Medjool dates, chopped
40g Banana shallots, brunoise
3 large Basil leaves, roughly chopped
Salt and pepper to taste
20g Toasted buckwheat
4 Quail eggs
1 Sourdough Baguette
200ml Spiced coconut vinegar
15g Dijon mustard
1 clove Garlic, peeled
100ml Grapeseed oil
Chilli padi (optional)