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Seared Lamb Tartar with Calabrian Chilies

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Eric Lee
Eric Lee
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

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

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
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