- 4 portions
- 4 x 70g lamb loin, cleaned completely
- Malden Salt and milled pepper
- Ras el hanout
- Mint emulsion:
- 1 tbsp. of Dijon mustard
- 2 tbsp. of white wine vinegar
- 4 egg yolks
- 500ml veg oil
- Half bunch of picked mint leaves
- Salt, pepper
- Dressing:
- 4 tbsp. of shallots, finely diced and blanched
- 20 caper berries cut in halves
- 8 fillets of anchovy cut lengthwise and trimmed
- 8 tsp. olive oil
- 4 tsp. merlot vinegar
Carpaccio of lamb of spring Herdwick lamb with minted mayonnaise, caper berries, anchovy and parmesan crisps
Garry Hollihead
7th May 2014
Carpaccio of lamb of spring Herdwick lamb with minted mayonnaise, caper berries, anchovy and parmesan crisps
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Carpaccio of lamb of spring Herdwick lamb with minted mayonnaise, caper berries, anchovy and parmesan crisps recipe below as tried and tested by our professional chefs. Serves 4
Ingredients
Method
Lamb:
Bat out the lamb between two vacuum bags or plastic sheets until very thin.
Place onto the plate, season with Malden salt, milled pepper and a little of the ras el hanout spice.
Mint emulsion:
Place eggs, vinegar, mustard and mint leaves in food blender and blend to a fine paste.
Slowly add oil until completely emulsified. Finish with Malden salt, milled pepper and a small squeeze of lemon Now place into a squeeze bottle.
Dressing:
Carefully combined all of the above ingredients together
Parmesan crisps:
Make these buy melting a thin layer of grated parmesan under the salamander on a non-stick pan.
When slightly coloured remove from heat, allow to cool slightly and brake into abstract shapes.
Assemble:
After seasoning the Carpaccio light spread the dressing all over the lamb.
Now apply the mint emulsion from the squeeze bottle to give you 7 or so drops of the sauce across the lamb
Final add the broken parmesan crisps and finish with a little mint cress.
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