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
Recipe type: Appetizer
Cuisine: Italian
Serves: 6
  • 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
  • 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
  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.
  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.
Adapted from “Cuisine Actuelle” by Victor Gielisse.


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