Lamb Carpaccio
Show: Apr 3th
Ingredients:Makes as many as you want
4 Lamb Tenderloins(One tenderloin makes about 4-6 pieces)
Olive Oil Spray
Plastic Wrap
Sauce:
2 Tbls Dijon Mustard
2 tsp Vinegar, Tarragon
Olive Oil Spray
6 Olives, mixed, chopped
1 Tbls Capers
Garlic Flowers
Procedure:
Make sure the silver skin is removed from the tenderloins. Split in two if very large tenderloins. Cut into 1 inch pieces. Lay out a sheet of plastic wrap, spray with a good quality, good tasting olive oil, place the 1 inch piece of lamb tenderloin on the oiled wrap and spray again with oil.
Lay another sheet of wrap over the meat and flatten with a pounder to about paper-thin. Remove from the wrap and twirl around your finger to make a rose shape and lay on serving plate.
Garnish:
Dilute 2 Tbls Dijon Mustard with 2 tsp tarragon vinegar or your favorite vinegar and mix well. Sprinkle this mixture over the prepared rosettes. Spray or splash overall with a good quality olive oil. Garnish the plate with capers, tarragon leaves, chopped olives and garlic flowers.
A reminder:
Using mustards, vinegar, or horseradish with raw meat can neutralize any bacteria and make it safe to eat.
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