About the Dish
Representing the first female Singapore
Lambassador chef for Meat and Livestock Australia, Chef Aly brings her mindful and ingenious cooking techniques into showcasing good quality Aussie lamb.
In this video, Chef Alysia shares one of Rebel Rebel’s dishes – Lamb Tartare.
Ingredients
Main
- 320g Australian lamb (use loin cuts for easy chopping and tenderness, use trimmed leg cuts for more bite and flavour), finely chopped
- 40g Medjool dates, chopped
- 40g Banana shallots, brunoise
- 3 large Basil leaves, roughly chopped
- Salt and pepper to taste
- 20g Toasted buckwheat
- 4 Quail eggs
- 1 Sourdough Baguette
Tartare Dressing
- 200ml Spiced coconut vinegar
- 15g Dijon mustard
- 1 clove Garlic, peeled
- 100ml Grapeseed oil
- Chilli padi (optional)
Directions
-
1
To make the dressing, blend all dressing ingredients with a blender
-
2
Thinly slice baguette diagonally, lay slices on an ovenproof tray, drizzle with olive oil, season lightly with salt and pepper, bake at 160 degrees Celsius for 10-15 minutes till golden brown
-
3
In a mixing bowl, mix lamb, dates, shallots, basil, dressing, salt and pepper till thoroughly mixed
-
4
Plate lamb tartare in a ring mould, making a shallow well in the middle
-
5
Separate the quail egg yolk and place it in the well of the tartare
-
6
Garnish the sides around the yolk with toasted buckwheat
-
7
Remove ring mould and serve lamb tartare with baguette crisps