📝 About This Recipe
This sophisticated dish reimagines the classic beef carpaccio by using lean, grass-fed lamb loin for a delicate and slightly gamey profile. The meat is sliced whisper-thin and dressed with a fragrant, house-made rosemary oil that bridges the gap between rustic Mediterranean flavors and modern fine dining. Topped with salty fried capers and shaved Pecorino, it is a masterclass in balancing textures and umami notes.
🥗 Ingredients
The Lamb
- 12 ounces Lamb Loin (trimmed of all silver skin and fat; high-quality, sushi-grade freshness)
- 1/2 teaspoon Kosher Salt (for initial seasoning)
- 1 tablespoon Black Peppercorns (toasted and coarsely cracked)
Infused Rosemary Oil
- 1/2 cup Extra Virgin Olive Oil (use a high-quality, peppery oil)
- 3 sprigs Fresh Rosemary (bruised to release oils)
- 1 clove Garlic (smashed)
- 1 strip Lemon Zest (removed with a vegetable peeler)
Garnish and Texture
- 2 tablespoons Non-pareil Capers (drained and patted very dry)
- 2 ounces Pecorino Romano (shaved into thin curls)
- 1 cup Wild Arugula (washed and dried)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 cup Neutral Oil (for frying capers)
👨🍳 Instructions
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1
Prepare the lamb by removing any lingering connective tissue. Wrap the loin tightly in plastic wrap, twisting the ends to create a uniform cylinder shape.
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2
Place the wrapped lamb in the freezer for 60-90 minutes. This 'flash-freeze' makes the meat firm enough to slice paper-thin without tearing.
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3
While the meat chills, prepare the rosemary oil. In a small saucepan, combine the olive oil, rosemary sprigs, smashed garlic, and lemon zest strip.
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4
Heat the oil over low heat until it reaches approximately 140°F (60°C). Maintain this temperature for 10 minutes, then remove from heat and let it steep until completely cool.
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5
Strain the rosemary oil through a fine-mesh sieve into a clean jar and discard the aromatics. Set aside.
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6
Heat the neutral oil in a small skillet over medium-high heat. Once shimmering, add the dry capers. Fry for 1-2 minutes until they bloom like tiny flowers and become crisp. Drain on paper towels.
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7
Remove the lamb from the freezer. Using a very sharp carving knife or a meat slicer, cut the lamb across the grain into slices no thicker than 1/16th of an inch.
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8
Place the slices between two sheets of parchment paper and gently pound with the flat side of a meat mallet or a heavy pan to achieve a translucent appearance.
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9
Arrange the lamb slices on chilled plates, slightly overlapping them to cover the surface of the plate.
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10
In a small bowl, toss the arugula with a teaspoon of the rosemary oil and the fresh lemon juice.
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11
Generously drizzle the rosemary oil over the lamb slices. Season with the cracked black pepper and flaky sea salt.
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12
Garnish the center of the plate with a small mound of the dressed arugula.
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13
Scatter the crispy capers and shaved Pecorino curls over the meat. Serve immediately while the meat is still cool.
💡 Chef's Tips
Always source your lamb from a reputable butcher and specify it is for raw consumption to ensure the highest safety and quality. Do not skip the freezing step; it is the secret to achieving professional, uniform slices at home. Ensure your capers are bone-dry before frying, or they will splatter violently in the hot oil. If you don't have a meat mallet, the bottom of a heavy glass measuring cup works perfectly for flattening the slices. Avoid dressing the meat with lemon juice too early, as the acid will 'cook' the lamb and turn it grey.
🍽️ Serving Suggestions
Pair with a crisp, chilled Rosé from Provence or a light-bodied Pinot Noir. Serve with toasted ciabatta points rubbed with a raw garlic clove for extra crunch. Accompany with a side of Castelvetrano olives to complement the salty, herbaceous notes. A crisp Gin and Tonic with a rosemary sprig garnish makes for a refreshing cocktail pairing.