Lamb tartare
A simple yet elegant summer canapé
Serves
12
Prep Time
20 mins
Cook Time
0 mins
While lamb tartare may sound like a sophisticated dish and therefore difficult to make, that couldn't be further from the truth. This recipe is extremely easy to prepare yet once served on a collection of spoons makes for an impressive summer canape idea. The combination of olives, capers and mint adds the right amount of zing to the beautiful lamb fillet.
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ShareIngredients
225g New Zealand lamb tenderloin
1 small shallot
very finely chopped¼ cup green olives
pitted and finely chopped1 Tbsp capers
drained and roughly chopped2 Tbsp fresh mint
finely shredded
extra virgin olive oil
flaky sea salt
lemon for squeezing
crunchy toasted breadi
Method
Finely dice the lamb as evenly as possible.
Place the lamb in a bowl, cover and place in the fridge to chill for 20 minutes (no more as you don't want the lamb to oxidise).
Remove from the fridge and carefully mix through the remaining ingredients.
Divide the lamb tartare between 12 metal spoons or your desired base - see tips for serving suggestions. .
Drizzle with olive oil and sprinkle with flaky salt. Squeeze over a little lemon juice.
Serve with crunchy toasted bread for texture if using.
Tips:
- To allow the fresh flavour of the lamb to come through ensure you mix the ingredients carefully so none overpower any other - especially the lamb.
- If you don't want to serve the lamb tartare in metal spoons you can serve on your favourite crackers or use bruschetta as a base.
