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Lamb tartare

Tartare d’agneau

For 4 people


  • 400 gr of lamb loin interior
  • 1 gray shallot
  • 30 ml chives
  • 60 ml shelled pistachios
  • 1 egg yolk
  • 15 ml Dijon mustard
  • 30 ml Capers
  • 4 Caprons


  • On a clean board, cut the inside of the lamb loin into small cubes. It is important to make sure the piece of meat stays cool.
  • Place the lamb in the refrigerator.
  • In a mortar, roughly crush 45 ml of pistachios
  • Brown the pistachios in a pan, set aside and wait for it to cool down
  • Chop the capers, chives and gray shallots
  • Combine the lamb, capers, chives and shallots. 
  • Add 10 ml of mustard and half the egg yolk, mix. 
  • Toss with remaining mustard and egg yolk to desired consistency.
  • Using a mold, form 4 portions of tartars on serving plates.
  • Add the rest of the pistachios on top, with one capron per serving.
  • Garnish with your favorite hot sauce (we recommend the elle a pique elle ’from Domaine Britannia Mills for a perfect pairing!

Tip: you can also add fried shallots to add a little crunch, as well as Parmesan tiles! 

Enjoy your meal!

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