Go Raw: Jack's Wife Freda's Lamb Tartare
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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.
Go Raw: Jack's Wife Freda's Lamb Tartare
This Mediterranean-style lamb tartare from NYC mainstay Jack's Wife Freda is packed with flavor and lamby goodness. Try it tonight!
Servings
2
to 4
Ingredients
- 6 ounces lamb loin
- 1 tablespoon capers
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon packed fresh mint leaves
- 1/2 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon sriracha chili sauce
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- Microgreens
- Toasted pita
Directions
- If your lamb loin happens to be on the bone, cut the meat from the bone. Trim any silver skin that may be on the meat. Cut the loin into 1/4-inch strips. Taking one strip at a time, cut lengthwise once again into 1/4-inch strips. Gather all the strips and cut across into very small cubes. Gather all the meat and run your knife over it multiple times until the meat is finely chopped. Place in a bowl and refrigerate.
- Meanwhile, rinse the capers under cold water, dry slightly, and chop well. Mix the cumin and coriander together. Finely mince the mint leaves. Cut the lemon into quarters and remove any seeds. Once the meat has chilled, squeeze the lemon directly onto the meat. Follow by adding the spices, capers, mint, Dijon mustard, sriracha, salt, and olive oil. Stir the tartare very well until all the ingredients are incorporated. Taste for salt, adding more if needed.
- Plate the tartare and drizzle with additional olive oil. Garnish with microgreens and serve with toasted pita.