Lamb Tartare Recipe

Prepare bulgur

Place the 50 g fine bulgur in a small bowl and cover with just-boiled water to barely submerge (about 60–70 ml). Let sit 8–10 minutes until tender but not mushy. Drain any excess liquid and squeeze gently in a fine sieve or between paper towels to remove moisture. Set aside to cool.

Chill and trim lamb

Keep the lamb very cold (place in the freezer for 15 minutes if needed). Trim away any silver skin and excess fat. Using a very sharp knife, thinly slice the lamb against the grain, then finely dice to a rough mince. Alternatively, pulse briefly 2–3 times in a food processor for an even, cold mince—do not overwork. Place the minced lamb in a chilled bowl and keep in the refrigerator while you prepare other components.

Combine aromatics and seasonings

In a small mixing bowl combine the minced shallot, garlic, chopped capers, chopped parsley and mint, harissa, Dijon mustard, lemon juice, cumin, smoked paprika, ground coriander, red chili flakes (if using), sea salt and black pepper. Whisk together while slowly streaming in the 2 tbs olive oil to create a loose emulsion. Taste and adjust salt, harissa or lemon to balance heat and acidity.

Assemble tartare

Fold the drained, cooled bulgur into the seasoning mixture to distribute evenly. Add the seasoned bulgur to the chilled minced lamb and gently but thoroughly mix with a rubber spatula or spoon until evenly combined. Do not overwork — the texture should remain tender. Transfer to a ring mold or shape into individual portions using your hands or a spoon (about 120–140 g per serving).

Rest and chill briefly

Cover and chill the assembled tartare in the refrigerator for 10–15 minutes to let flavors marry and the bulgur absorb the dressing. Remove 3–5 minutes before serving to take the chill edge off.

Final seasoning and garnish

Taste and correct seasoning with extra salt, pepper or lemon as needed. Garnish each portion with remaining chopped mint and a small sprig of whole mint. Optionally drizzle a teaspoon of good olive oil over each serving for shine.

Arrange toasted flatbreads or crackers on a platter. Place tartare portions on individual plates or on the platter. Serve with lemon wedges at the side so diners can add brightness to taste. Recommend eating immediately when still slightly chilled; provide small spoons or spreaders for assembling onto bread.