Carpaccio Of American Lamb With Artichoke Salad

By á-170456

Ingredients

• CARPACCIO:
• 12 ounces American lamb loin
• MARINADE:
• 2 tablespoons whole-grain mustard
• 4 tablespoons olive oil
• 6 tablespoons lamb infused veal stock
• 1 tablespoon wine vinegar
• ARTICHOKE SALAD:
• 6 ounces artichoke bottoms sliced
• 16 asparagus tips
• 4 shittake mushrooms sliced
• 4 ounces Marinade (listed above)
• GARNISH:
• Basil oil
• Parmesan curls
• Cracked black pepper

Details

Servings 4

Preparation

Step 1

For the Marinade: Brown 18 lamb bones in a saucepan over medium heat. Add 2 quarts of veal stock and simmer over medium heat for 20 minutes. Strain out the bones and chill. Blend 6 tablespoons of infused veal stock with remaining ingredients. Reserve

For the Artichoke Salad: Blanch the asparagus tips in boiling salted water for 2 or 3 minutes. Shock cold in ice water. Mix with remaining ingredients and refrigerate for at least 6 hours.

For the Carpaccio: Sear the boneless American lamb loin on all sides in a very hot sauté pan over very high heat. You want to brown all the edges while keeping the inside raw. Slice the lamb into 1/8-inch thick slices. Place each slice between two sheets of plastic wrap and pound very flat with a mallet or flat side of a large knife. Set in the freezer for 15 minutes before removing from the plastic.

For Presentation: Place 3 ounces of artichoke salad on a large white plate. Brush the marinade on four slices of carpaccio and arrange in a fan pattern on the artichoke salad. Garnish with basil infused olive oil, Parmesan curls, and cracked peppercorns.

This recipe yields 4 servings.