Lamb tartare, focaccia, taramasalata & friggitelli

Ingredients

• 200 g lamb fillet (or boneless leg of lamb), very fresh, tartare grade
• 100 g friggitelli (or small sweet peppers)
• 2 cloves garlic clove
• 4 tbsp extra-virgin olive oil
• to taste fine salt
• to taste freshly ground black pepper
• 1 piece shallot
• 1 tbsp capers
• 4 sprigs fresh flat-leaf parsley
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 piece egg yolk
• 1 piece focaccia (see prepared component)
• 100 g taramasalata (see prepared component)

Method

1. Prepare the focaccia and taramasalata according to the prepared components (see above). Let the focaccia cool slightly, and cut it into slices or cubes depending on the plating.
2. For the lamb tartare: cut the lamb fillet into even 5 mm dice. Place it in a bowl.
3. Finely mince the shallot and chop the capers and parsley. Add them to the meat with the mustard, Worcestershire sauce, and egg yolk. Mix gently with a fork. Salt and pepper to taste. Taste and adjust the seasoning. Set aside in the refrigerator.
4. For the friggitelli: wash the peppers but leave them whole. Halve each garlic clove (or crush them slightly).
5. In a skillet, heat 2 tablespoons of olive oil over high heat. Add the friggitelli and garlic. Cook for 4 to 5 minutes, turning regularly, until the skins are blistered and slightly charred. Salt and keep warm.
6. Plating: portion the tartare into a circle (using a ring mold or a small cup) in the center of two plates. Place a generous quenelle of taramasalata on top of the tartare.
7. Serve alongside a few friggitelli and toasted focaccia slices (or pan-grilled with a drizzle of olive oil).
8. Serve immediately, with the fresh tartare and the still-warm friggitelli.

Nutrition

Per serving

Energy

930.2 kcal

Protein

31.22 g

Carbohydrate

26.06 g

Fat

78.7 g

Fibre

2.81 g

Calcium

13.91 mg

Iron

0.49 mg

Magnesium

8.87 mg