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La Belle Cuisine - More Appetizer Recipes

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Carpaccio of Baby Lamb on Arugula with
Mustard-Rosemary Sauce and Tabouli

 

 

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La Belle Cuisine

 


Carpaccio of Baby Lamb on Arugula with
Mustard-Rosemary Sauce and Tabouli



Inn at Little Washington Cookbook:
A Consuming Passion

by Patrick O’Connell, 1996, Random House

“The traditional carpaccio of beef was first created on a hot night many years
ago at Harry’s Bar in Venice, Italy. It was named after the painter Vittore Carpaccio, who was known for his vibrant red and ocher sunsets, which the
raw meat resembles (if you squint). This version, which uses lamb, is the best
of both worlds in that the interior is still raw, but the exterior is coated with
pepper and herbs and seared, giving it much more flavor than the completely
raw beef original.”

Serves 6

2 boneless lamb loins or 1 rack of lamb (if you’re
using the rack, carefully remove the entire loin
from the bone using a small, sharp knife)
1 tablespoon dried tarragon
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
Salt and freshly ground pepper
2 tablespoons olive oil
2 bunches arugula
1 fresh mint leaf
2 teaspoons capers, drained

Mustard-Rosemary Sauce
1/2 cup olive oil
1 sprig fresh rosemary
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1 teaspoon chopped fresh rosemary

Tabouli
1/4 cup water
2 tablespoons bulgur
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh parsley
1 teaspoon chopped shallot
1 tablespoon olive oil
1 teaspoon peeled, seeded, and chopped tomato
1/2 teaspoon minced garlic
1 tablespoon lemon juice
Salt and freshly ground pepper to taste

1. Trim the loin of any fat or sinew.
2. Place a large iron skillet over high heat.
3. In a small bowl, combine the tarragon, thyme, oregano, and basil.
4. Sprinkle the lamb heavily with salt and pepper and completely coat
with the herb mixture.
5. Drizzle the loins with the 1 tablespoon oil and place in the hot skillet
one at a time. Roll each loin in the pan just enough to sear the exterior, allowing only the herbs to darken.
6. Remove the loins from the skillet, allow to come to room temper-
ature, and wrap tightly in plastic wrap, squeezing the loins into
perfect cylinders. Place the wrapped loins in the freezer for
about 2 hours, or until frozen solid.

To make the sauce:
1. In a small saucepan, heat the oil and the sprig of rosemary until the rosemary begins to darken. Remove the rosemary and let the oil
cool to room temperature.
2. In a medium-size stainless steel bowl, whisk together the mayonnaise
and mustard. While still whisking, pour in the rosemary-flavored oil
in a thin stream, incorporating thoroughly. Whisk in the lemon juice
and chopped rosemary. Pour the sauce into a squeeze bottle fitted
with a narrow tip and refrigerate.

To make the tabouli:
1. In a small saucepan, bring the water to a boil. Place the bulgur in a small bowl and pour the boiling water over it. Let soften for about 20 minutes.
2. Drain off any excess water and stir in the mint, parsley, shallot, oil, tomato, garlic, lemon juice, salt, and pepper.

To serve:
1. Remove the lamb from the freezer and allow to defrost slightly,
about 5 minutes.
2. Toss the arugula leaves in the remaining [1 tablespoon] oil and
arrange on a plate in three clusters.
3. Squeeze the Rosemary-Mustard Sauce onto the plate in a lacy
loop pattern.
4. Slice the loins as thinly as possible with a sharp chef’s knife and
arrange the slices in a circular pattern on top of the arugula. (The
slices will defrost almost immediately.)
5. Place 1 tablespoon of tabouli in the center of the circle and garnish
with a mint leaf. Sprinkle the capers on the plate.


Featured Archive Recipe:
Beef Carpaccio and Four Ways to Serve It


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