Lamb Tartare


Servings: 4


  • 12 ounces lamb loin or lean meat from the leg
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 shallot, minced
  • 1 teaspoon parsley, chopped
  • 1 teaspoon za'atar spice
  • 1 tablespoon cornichons, chopped
  • 1/2 tablespoon capers, rinsed and chopped
  • 2 egg yolks
  • dash Tabasco
  • lemon juice to taste
  • fleur de sel to taste
  • freshly ground black pepper to taste
  • 3 tablespoons harissa paste


  1. Chop or grind the meat very small, keeping it as cold as possible to keep the texture ideal (putting it in a bowl set over an ice bath works well). Work in small quantities, only chopping what you need for the day.
  2. In a bowl, quickly add all ingredients in the order listed. Taste, and adjust seasoning with salt, pepper and Tabasco.
  3. Serve the tartare with toasted baguette and harissa.

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