Recipe: Lamb tartare, charred onion salsa & harissa aioli

When it comes to any tartare recipe, it is no secret that the higher the quality of ingredients, the better the results are. And that's where Peter Augustus comes in. Enjoy this tasty and light recipe! If you're proud of the results, share it with us on social media 😉

Ingredients for 4 serves.

300g lamb backstrap

10g feta

Pita breads/toast

For the aioli

2 egg yolks

1 clove garlic - crushed

150ml oil

1 tsp lemon juice

2 tsp harissa

Salt

 

For the salsa

4 spring onions

8 cornichons

2 tbsp chopped parsley

100ml olive oil

1 tbsp red wine vinegar

Salt

 

Method

Aioli

1. Whisk together all ingredients except oil.
2. Gradually drizzle oil into the bowl whilst whisking until aioli thickens.
3. Store in the fridge until ready to use.

Salsa

1. Drizzle spring onions in a little oil and char on BBQ or grill pan.
2. Finely chop the spring onion & gherkins and combine with remaining ingredients.
3. Store in the fridge until ready to use.

Lamb

1. Thinly slice lamb into pieces and then again into strips approx. 5cm thick.
2. Slice strips into .5cm cubes and place in a bowl.
3. Toss lamb in salsa and serve on a plate with harissa aioli, a sprinkling of feta and grilled pita.

Extra tips

• All of these components can be made in advance but don’t combine the ingredients until ready to serve as the acid in the vinegar will cook the lamb.
• Aioli will keep for approx. 3 days in the fridge.
• Use lamb backstrap/loin as it’s the most tender cut and fresh is best!
• If you are worried about your knives not being sharp enough you can place the lamb in the freezer for about 20mins to firm up – making the slicing a little easier!