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A quick freeze makes raw lamb easier to cut into fine cubes.

The universally appealing cuisine at NYC restaurant Jack’s Wife Freda is inspired by the global Jewish comfort foods that fueled the childhoods of owners Dean and Maya Jankelowitz. Tuck into matzo ball soup, all manners of hearty egg dishes, lots of lamb, fresh vegetables and even tagine with couscous. This Mediterranean-style lamb tartare is packed with flavor.

This spiced tartare does not use an egg yolk like most, instead adding a hefty dose of olive oil. Since this dish is served raw, seek out very high-quality lamb. It is best to put the loin into the freezer for 10 or 15 minutes to allow for easier handling.

Reprinted with permission from Jack’s Wife Freda