Lamb Tar­tar

F&B World - - WHAT TO COOK NOW -


1 rack lamb loin 1 tsp sea salt 1 tsp black pep­per 2 tb­sps ca­pers 1 pinch smoked pa­prika 1 pinch toasted cumin seeds 2 tb­sps ex­tra virgin olive oil


1. Place the lamb loin in the freezer for 10 min­utes. Once firm, dice the meat into small chunks. Trans­fer to a clean bowl. 2. Chop the ca­pers and add to the lamb, along with the re­main­ing in­gre­di­ents. Mix. Fin­ish with olive oil and re­serve.

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