Lamb Carpaccio With Harissa & Crisp Capers Recipe
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We've been looking forward to Colorado chef, farmer and activist Eric Skokan's cookbook for a while. Farm, Fork, Food isn't just a collection of recipes from his beloved Boulder restaurants, it's a guide to living well, choosing local and seasonal ingredients and upgrading your general outlook on American cuisine. If you think you love Colorado lamb now, wait until you try Skokan's carpaccio.
While the texture of carpaccio is great, I've often felt that it lacks flavor. To overcome this, I've heavily seasoned the lamb with freshly cracked pepper and given it a very brief sear on a very hot grill. These added steps boost the lamb's flavor tremendously. The spicy harissa, a Moroccan condiment, adds an exotic note, while the crisp capers add a crunchy, salty texture.
- 3 tablespoons sunflower oil
- 2 tablespoons capers
- 8 ounces lamb loin
- sea salt and freshly ground black pepper
- 1 cup carrot
- 1/4 cup onion
- 2 tablespoons garlic
- 1 teaspoon ground caraway
- 2 teaspoons dried chiles
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cup olive oil
- lemon juice to taste
- 2 tablespoons fresh cilantro
- In a medium sauté pan over high heat, heat the oil to 375°F, as measured on a deep-fry thermometer.
- Crisp the capers in the oil, for about 1 minute. Transfer to paper towels to drain.
- Season the lamb liberally with salt and pepper.
- Return the sauté pan to the stove over high heat and briefly sear the lamb for about 30 seconds per side; the lamb should still be raw on the inside.
- Transfer to a small tray lined with plastic wrap and place in the freezer to chill until the lamb is partially frozen. It should have a slushy feel.
- Remove the lamb from the freezer and slice it crosswise as thinly as possible; the slices should be a little thicker than sheets of paper.
- In a medium saucepan over high heat, combine the carrot, onion, garlic and spices.
- Cover with water and cook until the water has fully reduced and the carrots are very tender.
- Transfer to a blender and purée until very smooth.
- With the motor running, drizzle in 2 tablespoons of the olive oil. Season with the lemon juice and salt.
- Transfer the carrot harissa to a squeeze bottle or small tightly sealed plastic container and chill in the refrigerator.
- Lay out the sliced lamb on four chilled plates and top with dots of the harissa sauce.
- Garnish with the capers, remaining olive oil and cilantro leaves. Serve immediately.
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