chefs Eric Kinniburgh and William Kovel Australian lamb top sirloin carpaccio with white anchovy vinaigrette

  • Prep time 1Hr
  • Cook time 0Min
  • Technique
  • Meat Lamb
  • Cut Top Sirloin
  • Serves 6

Australian lamb top sirloin carpaccio with white anchovy vinaigrette


4 Australian Lamb Top Sirloin, trimmed, rolled, tied
1 cup carpaccio dry rub, recipe follows
Extra virgin olive oil as needed, for searing
White anchovy vinaigrette as needed, for garnish
Sardo cheese, shaved as needed, for garnish
Baby arugula as needed, for garnish
Green olives as needed, for garnish

Carpaccio Dry Rub:
2 tablespoons porcini mushroom powder
3 tablespoons cardamom, toasted, ground
1 ½ tablespoons smoked paprika
1 tablespoon garlic powder
2 teaspoons white pepper
1 tablespoon kosher salt

White Anchovy Vinaigrette:
8 white anchovies
2 tablespoons white balsamic
½ cup extra virgin olive oil
¼ teaspoon aleppo pepper
1 tablespoon fresh parsley, chiffonade
2 tablespoons shallot, minced


For the Carpaccio Dry Rub: In a small bowl combine all ingredients and mix well
Store in an airtight container until ready to use

For the Lamb: Rub sirloin with dry rub and sear with olive oil until golden on all sides
Place in freezer to gently freeze and make it easier to slice- about 1 hour
Slice thinly and garnish with a drizzle of the anchovy vinaigrette, sardo cheese, baby arugula and green olives

For the Vinaigrette: In a food processor, combine all ingredients and puree
Reserve until ready to use