Lamb Tartare on Parmesan Crisp
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Recipe by Legendary Events Culinary Team
Yield: 12-15 servings 1/2 pound lamb loin, cut into 1/8-inch dice 1 shallot, minced 1 tablespoon lemon juice 1 tablespoon olive oil salt and pepper to taste Parmesan Crisps (recipe included) Mushroom Duxelle (recipe included) Mint Chimichurri (recipe included) In bowl, combine lamb, shallot, lemon juice, olive oil, salt and pepper; cover and refrigerate. To serve, smear Parmesan Crisps with Mushroom Duxelle, top with spoonful of lamb tartare and a drizzle of Mint Chimichurri. Parmesan Crisps 1/2 pound Parmesan, finely grated (about 2 cups) freshly ground pepper to taste For the Parmesan Crisps Heat oven to 325 degrees. Mix together grated cheese and pepper. Line a cookie sheet with either parchment paper or a nonstick silicone baking pad. Using a tablespoon measurement, drop even mounds of Parmesan onto baking sheet. Using fingers, pat each mound into a thin circle about 3 inches across in size. Make sure no circles are touching. Or, if you want perfectly round crisps, set a biscuit cutter down on baking sheet and sprinkle a thin layer of cheese inside round mold. Repeat until all cheese is gone. Bake 5 minutes, or until golden and crisp. When crisps are still warm, fold them around handle of a wooden spoon to give them some shape, or just leave crisps as flat rounds. These are best when eaten soon after they’re made. If kept as leftovers, they tend to get less crispy and chewier. Mushroom Duxelle 2 tablespoons unsalted butter 1/4 cup finely chopped shallot 1 clove garlic, minced 1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped coarse salt as needed 1 tablespoon finely chopped fresh flat-leaf parsley 1/8 teaspoon freshly ground pepper In a large skillet over medium heat, melt butter. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and pepper. Let cool completely. |
Flavors pairing suggestion: Phebus Uco Malbec Blend
Mint Chimichurri
2 cloves garlic, chopped (about 2 teaspoons) 1 cup fresh mint leaves, chopped 1 cup fresh Italian parsley leaves, packed 2 tablespoons red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes 6 tablespoons olive oil For the Mint Chimichurri In bowl of food processor, place garlic and pulse several times until chopped. Add mint and parsley leaves and pulse until finely chopped. (Alternatively chop everything finely by hand.) Remove to a medium bowl. Add vinegar, salt, and red pepper flakes to mint parsley mixture and stir until salt has dissolved. Stir in olive oil. |