Chef Matt Rosen Lamb Loin Tartare with Anchovy Aioli & Potato Chips
- Prep time 30Min
- Cook time 15Min
- Technique Raw
- Meat Lamb
- Cut Loin
- Serves 4
Lamb loin tartare with Castelvetrano olives, pickled onions, herbs and crispy fried garlic, served with anchovy aioli, house-made potato chips and shaved Parmigiano Reggiano.
Ingredients
Lamb Tartar
- 300 g lamb loin, finely diced
- ¼ cup Castelvetrano olives, chopped
- 2 tbsp pickled onions, finely chopped
- 1 tbsp chives, minced
- 1 tbsp parsley, finely chopped
- Zest of 1 lemon
- 2 tbsp reserved fried garlic oil
- 2 tsp crispy fried garlic
- Kosher salt, to taste
- Fresh lemon juice, to taste
Anchovy Aioli
- ½ cup prepared aioli
- 2-3 anchovy fillets, finely minced
- 1 tbsp lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Fried Garlic
- 3 cloves garlic, minced
- ¼ cup olive oil
Potato Chips
- 2 cups baby white potatoes, thinly sliced
- Neutral oil, for frying
- Kosher salt
- Chopped parsley
- Lemon zest
To Finish
- Parmigiano Reggiano, shaved
- Fresh lemon juice
Method
Prepare Fried Garlic
Heat olive oil over medium-low heat. Add the minced garlic and cook gently until golden and crisp. Remove with a slotted spoon and drain on paper towels. Reserve both the crispy garlic and the garlic-infused oil.
Make Anchovy Aioli
In a small bowl, combine the aioli, minced anchovies and lemon juice. Season lightly with kosher salt and black pepper, keeping in mind the anchovies add saltiness. Refrigerate until ready to serve.
Prepare Potato Chips
Rinse the potato slices under cold water and pat completely dry. Fry in 170°C (340°F) oil until crisp and golden. Season immediately with kosher salt, chopped parsley and lemon zest.
Mix Lamb Tartare
In a chilled bowl, gently combine the diced lamb, olives, pickled onions, chives, parsley, lemon zest, reserved fried garlic oil and crispy fried garlic. Season with kosher salt and fresh lemon juice to taste.
To Plate
Spoon the tartare onto serving plates, using a ring mold if desired. Top with shaved Parmigiano Reggiano and a squeeze of fresh lemon juice. Serve with a dollop of anchovy aioli and the potato chips on the side.
Keep the lamb very cold for best texture and food safety.
Adjust anchovy levels in the aioli depending on desired intensity.
