Continuing with a steak tartare theme, if you didn’t get enough of it yet (and I never do), here is another one for you. Mediterranean style this time, which means lamb instead of beef, lots of warm spices, and toasted pita for serving it on.
You will need:
- About ½ lb leg of lamb, fat and sinew trimmed
- 2 Tbsp finely chopped sweet onions
- 1 large clove garlic, pressed or very finely chopped
- 2/3 – 1 tsp curry powder (I use homemade)
- A generous pinch of cayenne pepper
- 1 tsp lemon juice
- Salt, to taste
- 1 tsp of chopped cilantro and mint
- 2 egg yolks
- 1 tsp mild olive oil
- 1 tsp grapeseed or other neutral tasting oil
Cucumber relish:
- 1 Persian cucumber, finely chopped
- 1 small sprig of fresh dill, chopped
- 1 fresh mint leaf, chopped
- 2 Tbsp Greek yogurt
- Salt and black pepper, to taste
Fennel relish:
- ½ medium fennel bulb, very thinly sliced on a Mandolin or borner grater
- 3 Tbsp lime and lemon juice
- 1 tsp sugar
- 1 tsp light honey
- Salt, to taste
- 1 tsp minced fresh tarragon leaves
For steak tartare, chop the meat into tiny pieces. Combine with the rest of ingredients, leaving one egg yolk for garnish.
Mold onto a plate using a round cookie cutter. Top with an egg yolk. Arrange either of the relishes around the tartare.
For the cucumber relish, simply stir together chopped cucumber, herbs, yogurt, salt and pepper together. For the fennel relish, combine sliced fennel with the rest of ingredients and marinate in the refrigerator for several hours.
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