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Lamb Tartare




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

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 spring 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.

 

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