Lamb Tartare with Almonds

This recipe comes to us from Jenn Louis, executive chef and co-owner of Lincoln Restaurant, Sunshine Tavern & Culinary Artistry. Using Vadouvan N.28 for its cumin, onion and fenugreek notes, she combines it with ground lamb for a curry-inspired take on lamb tartare.

Featured Spice – Vadouvan N.28

Makes 1 serving


3           ounces lamb leg, ground

2           teaspoons first press canola oil

1/4       teaspoon Trapani sea salt

1/4       teaspoon Vadouvan N.28

1            tablespoon sliced almonds

1/8       teaspoon cayenne

1/2       teaspoon shallot, minced

1/4       orange, zest only

1           egg yolk

2          piparra peppers

Slices of baguette or potato chips


1. In a small bowl gently mix first 8 ingredients. Do not overmix or meat will become pasty.

2. Mound meat on a plate and make a small indentation in the center of the meat.

3. Place the egg yolk on top of the indentation.

4. Serve with piparra peppers and baguette or potato chips.