So I’ll admit I’ve never made Lamb tartare before, and none of my guests had tried it either. I didn’t tell them what the meat was and asked them to guess. The closest guess was “better than your last steak tartare Chow.” I think the pommes frites did it, they’re guys what do you expect? Fried potatoes.
Also apologies for the photo, we were on our like 5th lagerita by now.
2 trimmed lamb rumps (Picked up some nice juicy lamb bums from Flinders Island Meat)
6 quail eggs
2 large shallots diced finely
2 tbsp each of cornichons and capers, drained and chopped.
A dash of cognac
250ml of Cognac for yourself (go on you’ve earned it)
1 tbsp parsley fined chopped
1 tbsp sriracha (yeah what of it?)
2 tsp Worcestershire sauce
1 tbsp good quality dijon mustard
1 tbsp kewpie (shutup don’t judge me, just hold my hand and trust me)
3 large potatoes
1L of vegetable oil
1. Start with dem potatoes. Peel and julienne them as thing as possible yo. Dry them off all nice like.
2. In hot oil fry them off for 10-20 seconds. Remove from the oil, dry and cool down. Repeat this process again until the become crispy as.
3. To start the tartare make sure the lamb is well trimmed. Dice it into 1/4 cm pieces.
4. In a large bowl add the lamb, the cornichochons, capers, parsley and shallots. Give it a good stir.
5. This is where you get your custom on adding the mustard, cognac, worcestershire, sriracha and kewpie. Make it as wet, as salty or as spicy as you please. Season with salt and pepper where needed.
6. To serve gently place a quails egg yolk on top and the pommes frites.