For a most unique appetizer experience, you have to try Pan Seared Lamb Carpaccio. The flavor is rich, yet has a subtle warmth to it. Comforting.

Pan Seared Lamb Carpaccio

Pan Seared Lamb Carpaccio
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 6
Ingredients
  • 2 lamb loins, trimmed of silvers (14 ounces each)
  • 2 Tablespoons canola oil
  • 1 teaspoon fresh lemon thyme, minced
  • 1 teaspoon fresh basil, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon shallot, finely minced
  • 1 teaspoon mustard seed
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon freshly cracked pepper
Garnish
  • 36 grape tomatoes, halved
  • breadcrumbs
  • olive oil
Parmesan Truffle Mayo
  • 1/2 Cup mayonnaise
  • 1 teaspoon truffle oil
  • 2 Tablespoons freshly grated Parmesan cheese
  • 1 clove garlic, peeled and minced or pressed
  • 1 Tablespoon red onion, peeled, finely chopped
  • 1/4 teaspoon black pepper, freshly ground
Instructions
  1. Preheat oven to 375 degrees F.
  2. In shallow dish, combine lamb with oil, herbs, garlic, shallot, mustard seeds, pepper flakes and pepper. Marinate 2 hours.
  3. Pan-sear loins until well-browned on all sides. Transfer to the oven for 6 minutes. Transfer to platter and chill about 1 1/2 hours (90 minutes).
  4. Cut into thin slices; laying each slice carefully on the plates.
  5. Serve with sliced roasted tomatoes (breadcrumb side up) and small drops of Parmesan Truffle Mayo.
Garnish
  1. Sprinkle breadcrumbs on a plate. Dip cut tomato halves in the breadcrumbs. Set the tomato halves in a shallow roasting pan. Drizzle lightly with olive oil.
  2. Roast in the oven for 10 minutes until breadcrumbs are golden. Remove and set aside in a warm place.
Parmesan Truffle Mayo
  1. Combine ingredients in a bowl. Mix thoroughly until well blended.
Notes
Adapted from “Cuisine Actuelle” by Victor Gielisse.

 

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