The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Seared Lamb Tartar with Calabrian Chilies

(11:22)
5
stars
Ready In
Prep Time
Cook Time
Eric Lee
Eric Lee
178 Followers
This very simple preparation highlights the freshness of the boneless lamb loin, enhanced by olive oil, calabrian chiles, and shallots. Served on top of a slice of Crostini baguette, this appetizer recipe from Wine Country Chef Eric Lee shows you how fast and easy it is to prepare a delicious tartar for your next party in this Grokker Premium Video.

Cooking Recipe

Ingredients:
For The Crostini:
1 French baguette
olive oil
pinch salt and pepper

For The Tartare:
2 boneless lamb loins
pinch salt and pepper
2 tbsp olive oil
1 tbsp extra virgin olive oil
3 Calabrian chiles, seeded and minced
3 basil leaves, chiffonade
1 shallot, minced
1 bunch chives, chopped
8 mint leaves, chiffonade at the last moment
Salt and pepper

Directions:
1. Season lamb loins with salt and pepper. Heat a sauté pan over medium high heat. Add the 2 tablespoons of olive oil and sauté the lamb loins until golden brown on all sides. The meat will still be quite rare. Remove from the pan onto a plate and place into the refrigerator to chill. When thoroughly cold, cut into a small dice and place into a small bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper and set aside while you prepare the crostini.

2. For the crostini, slice the baguette into ½ inch thick slices on the bias. Place onto a baking try. Brush with a little olive oil and season with the salt and pepper. Place into a preheated 375° oven for 5-7 minutes. They should be crispy on the outside but still soft on the inside. Set aside to cool.

3. Place a small mound of tartar onto each crostini and serve at once.

Seared Lamb Tartar
Other Videos You Might Like
Thumbnail image for Grilled Cheesy Lamb Chops
Vineet Bhatia
16:33
Thumbnail image for Fennel Citrus Salad
Staffan Terje
13:30
Thumbnail image for Homemade Chicken Soup
Geoff Rigby
6:53
Thumbnail image for Spinach Soufflé
Michel Roux Jr.
9:35
Thumbnail image for How to Make Crepes
Emily Luchetti
4:44
Thumbnail image for Pan-Fried Chicken & Sage
Geoff Rigby
10:46
Thumbnail image for Cherry Clafouti
Maya Adam
10:01
Thumbnail image for Vegan Chocolate Mousse
Leah Putnam
5:50
Thumbnail image for New York Strip au Poivre
Billy Parisi
7:23
Thumbnail image for Pot Roast Chicken
Michel Roux Jr.
11:20
Thumbnail image for Caramelized Tomato Tart
Geoff Rigby
13:38
Thumbnail image for Crab Quiche
Michel Roux Jr.
10:33
Thumbnail image for Vegetable Tarte Tatin
Michel Roux Jr.
10:00
Thumbnail image for Billy P's Beef Wellington
Billy Parisi
9:37
Thumbnail image for French Roasted Chicken
John Paul Carmona
26:08
Thumbnail image for Chocolate Caramel Crêpes
Emily Luchetti
2:28
Thumbnail image for Salad Lyonnaise
Michel Roux Jr.
6:48
Thumbnail image for Homemade Chicken Stock
Geoff Rigby
6:30
Thumbnail image for French Almond Bread
Emily Luchetti
4:24
Thumbnail image for Mussels & Creole Mustard
David Lawrence
4:59
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos