Lamb Tartare Recipe

Prep and chill

Place lamb in the freezer for 20–30 minutes until very firm but not frozen solid; this makes it easier to slice finely. Chill a mixing bowl and all knives/boards if possible.

Using a sharp knife, remove any sinew or fat and finely dice the chilled lamb into small (3–4 mm) uniform cubes. Alternatively, you may coarsely grind once through a coarse plate, then finish by hand-chopping to avoid a pasty texture.

In a bowl combine minced shallot, chopped capers, diced cornichons and chopped parsley. Add Dijon, Worcestershire, olive oil, and season with sea salt and several grinds of black pepper. Stir to combine.

Add the diced lamb to the mixture and gently fold to combine — do not overwork. Taste and adjust seasoning. Keep chilled until plating. If using egg yolks for service, keep them chilled and covered.

In a blender or food processor add the chopped green garlic (or scallions) and the garlic clove. Process until very smooth, scraping down the sides as needed.

Add the egg yolk, lemon juice and Dijon mustard to the green garlic purée and pulse to combine.

With the blender running on low, very slowly stream in the neutral oil until the emulsion forms and thickens to a mayonnaise-like consistency. Stop and scrape the sides if the mixture looks uneven. Once nearly emulsified, blend in the teaspoon of extra-virgin olive oil for flavor.

Season to taste with sea salt and black pepper. Transfer to a container and refrigerate until service. If the aioli is too thick, thin with up to 1 teaspoon cold water or more lemon juice.

Preheat a grill pan or heavy skillet over medium-high heat until hot and shimmering.

Spread each baguette slice lightly with softened beef tallow on one side. Place tallowed side down on the hot pan and toast until deep golden and crisp, about 1–2 minutes per side, pressing gently for good contact. Flip and toast the other side briefly if desired.

Remove to a rack and immediately sprinkle with a light pinch of sea salt. Keep warm for plating.

If you have store-bought puffed buckwheat, simply measure and set aside. To puff at home: heat neutral oil in a deep pot to 385°F (195°C). Test with one groat — it should pop immediately. Working in small batches, add a single layer of toasted buckwheat groats to the hot oil; they will puff in an instant. Remove with a slotted spoon to paper towels to drain and season immediately with fine sea salt.

Allow puffed buckwheat to cool completely — it will crisp up as it cools. Store in a single layer to preserve crunch.

On chilled plates, spoon a ring or quenelle of lamb tartare in the center (about 3–4 oz per serving). Make a small well on top if presenting an egg yolk.

Using a spoon, dot or swipe green garlic aioli around and partially over the tartare — about 1 tablespoon per serving, or to taste.

Arrange 2–3 slices of grilled tallow baguette alongside the tartare.

Scatter a tablespoon of puffed buckwheat over and around the tartare to add texture.

Finish with a few microgreens, a light drizzle (about 1/2 teaspoon) of extra-virgin olive oil, and a dusting of lemon zest. If using, carefully place an egg yolk atop the tartare just before serving so guests can break it into the meat.

Serve immediately so the baguette remains crisp and the puffed buckwheat retains its crunch.