Lamb Tartare. Seasoned with a chilli puree, lemon zest, fresh cracked pepper, olive oil, chives and French’s, this dish is a delicious reminder of the flavour power of longtime fridge staples you often use, but may not always highlight.
This recipe was created for Club House for Chefs by: Dave Bohati of Hawthorn Dining Room & Bar in Calgary, Alberta.
- Clean your lamb loin and remove all fat and silver skin. Fine dice the lamb and set in a cold mixing bowlSeason the lamb with French's Dijon Mustard, chilli puree, lemon zest, salt, pepper, olive oil, chives.Mix well and add the olives and diced shallot.Plate the lamb tartare mix and place an egg yolk on top.Add puffed wild rice for texture and add a pinch of sumac to garnish. Serve chilled with your favorite crackers.
Puffed Wild Rice
- In a large saucepot, carefully heat canola oil till around 410*F.Add wild rice to the oil and cook for around 10-15 seconds or until grains puff and float.Scoop out with a slotted spoon mesh strainer.Place rice on paper towel and season with a touch of saltUse for a delicious crunchy garnish.