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
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.