LAMB TARTARE
Serves four
- 300 g EMH lamb tenderloin
- 1 small red onion
- 1 chilli pepper
- 1 tbsp capers
- 5-6 black olives
- 2 tbsp Worcestershire sauce
- 2 tsp wholegrain mustard
- 1 tbsp cold-pressed olive oil
- flat-leaf parsley
- salt
- freshly ground black pepper
for serving:
- 4 quail eggs
- a baguette
- rocket leaves
Peel the onion, finely chop together with the chilli, capers and olives, also chop the parsley and lamb fillet. Combine everything in a bowl, season with the mustard, Worcestershire sauce, salt and pepper. Slice the baguette and toast, separate the egg yolks from the whites. Divide the tartare among four serving plates, place an egg yolk on top of each and serve with the toast.
