Lamb Tartare Recipe (Or Goat)
Simple lamb or goat tartare with a vinaigrette made from shallots and herbs is easy to make at home, and a good option for warm summer months.
Servings: 6 servings
Calories: 186kcal
Cost: 10
Equipment
- 1 Sharp paring knife
- 1 small mixing bowl
- 1 clean cutting board
Ingredients
Lamb or goat
- 8 oz lamb or goat in one piece, preferably a muscle from the leg or a lamb loin
Grilled bread
- A few tender salad greens or other garnishes like diced pickled or hard boiled eggs or egg yolk (optional)
Vinaigrette
- ½ cup 70 grams shallots diced 1/4 inch
- ¼ cup 55 grams extra virgin olive oil or similar
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon kosher salt
- Pepper to taste a few cracks of the mill
- ¼ cup 55 grams apple cider or champagne vinegar
Instructions
- Trim the lamb or goat of all sinew, fat, and connective tissue, then wrap in cling film and freeze for 1 hour.
- Remove the lamb from the freezer and dice into small ¼ inch cubes.
- Meanwhile, mix all the ingredients for the vinaigrette and allow to rest while the meat chills.
- To serve, stir the vinaigrette, then mix the diced lamb or goat with 3 tablespoons of it. Double check the seasoning of the tartare for salt, and adjust as needed until it tastes good to you.
- Pack the tartare into a ramekin or ring mold, unmold onto a plate, and serve garnished with freshly grilled or toasted bread cut into small triangles, the greens or other garnishes, if using.
Video
Notes
Many different cuts can be used here as long as they're lean. Top round, eye round, and loin are the best.
Nutrition
Serving: 1.5oz | Calories: 186kcal | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 28mg | Sodium: 119mg | Potassium: 84mg | Calcium: 6mg | Iron: 1mg