Lamb Tartare

Ingrients & Directions 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 […]

Ingrients & Directions


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.

Yields
6 Servings

RobinDee

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