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Spring lamb tartare

Aaron Craze from Market Kitchen
Crunchy crostini and baby gherkins is all that’s needed to complete this quick and delicious starter by Aaron Craze

Spring lamb tartare

Method

1. In a bowl, combine the minced lamb, shallot, gherkin, capers, garlic, chilli, parmesan, olive oil, vinegar and the egg yolk. Mix well and season to taste with salt and pepper.

2. Drizzle the ciabatta with olive oil and toast on both sides on a hot griddle pan or under the grill.

3. Toss the watercress with the lemon juice and a good drizzle of olive oil.

4. Pile the lamb tartare on the toasted ciabatta, drizzle with olive oil and sprinkle with black pepper. Serve with a wedge of lemon and a handful of the dressed watercress on the side.

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Serves: 2

Prep: 20 min
Cook: 5 min

Ingredients
150g spring lamb loin, or steak, fat trimmed, minced
1 shallot, finely diced
1 baby gherkins, finely chopped
2 tsp capers, finely chopped
1/2 garlic clove, crushed
1/4 red chilli, seeds removed and finely diced
4 cm cube of Parmesan, grated
1 tbsp Olive oil
1 tbsp white wine vinegar
1 egg yolk
ciabatta bread
8 mint leaves, finely chopped
2 tsp Dijon mustard
Watercress
1/2 lemon, juice only