Seared Lamb Carpaccio with Fruit Tartar and Fig Balsamic Glaze - FOX 8 WVUE New Orleans News, Weather, Sports

Seared Lamb Carpaccio with Fruit Tartar and Fig Balsamic Glaze


Lamb Carpaccio


6 oz lamb loin (boneless)

1 tablespoon red curry paste

½ teaspoon mustard seeds

¼ cup olive oil

salt and pepper to taste



Rub entire outer surface of lamb loin with curry paste and then coat with mustard seeds.  Preheat small skillet to medium high heat and add olive oil. Brown lamb on all sides until well seared. Allow loin to come to room temperature and then refrigerate for at least one hour.

Fruit Tartar


1 cup yellow tomato (brunoise cut)

½ cup Hawaiian honey

1 cup mango (brunoise cut)

½ cup diced scallions

1 tablespoon red curry paste

1 teaspoon cilantro (chopped)

½ cup white balsamic vinegar

1 teaspoon crystallized ginger

1 cup fresh strawberry (brunoise cut)

1 cup honeydew melon (brunoise cut)



Combine all ingredients in a medium size bowl. Allow to marinate for at least one hour. 



½ cup fig balsamic glaze (purchase at local specialty store)

Cut lamb loin into paper thin slices. Place 1 oz. of paper sized lamb on a small plate and garnish with fruit tartar. Drizzle balsamic glaze over entire plate. Finish with a sprig of mint. Repeat five times.

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