📝 About This Recipe
This elegant dish is a sophisticated riff on the traditional Middle Eastern Kibbeh Nayyeh, focusing on the pristine quality of grass-fed lamb. The natural sweetness of the raw lamb is beautifully balanced by the tangy creaminess of labneh and the cooling brightness of fresh mint and lemon. It is a vibrant, textural masterpiece that brings a modern, chef-driven approach to the ancient art of raw meat preparations.
🥗 Ingredients
The Lamb Base
- 12 ounces Lamb Loin or Leg (high-quality, grass-fed, trimmed of all silver skin and fat)
- 1 large Shallot (finely minced)
- 1 tablespoon Capers (rinsed and finely chopped)
- 2 tablespoons Extra Virgin Olive Oil (high-quality, robust flavor)
- 1 teaspoon Lemon Zest (freshly grated)
The Spice and Herb Profile
- 1/4 cup Fresh Mint Leaves (finely chiffonaded)
- 1 teaspoon Aleppo Pepper (provides a mild, fruity heat)
- 1/2 teaspoon Toasted Cumin Seeds (lightly crushed)
- 1 teaspoon Maldon Sea Salt (plus extra for finishing)
Labneh Base and Garnish
- 1/2 cup Labneh (strained yogurt cheese)
- 2 tablespoons Pomegranate Arils (for a burst of acidity)
- 2 tablespoons Pine Nuts (lightly toasted)
- 2 pieces Radishes (shaved paper-thin in ice water)
- 1/4 cup Micro-greens or Pea Shoots (for garnishing)
👨🍳 Instructions
-
1
Place the lamb in the freezer for 15-20 minutes before starting. This firms up the proteins, making it much easier to achieve a precise, clean dice.
-
2
While the meat chills, prepare your labneh base by whisking the labneh with a teaspoon of olive oil and a pinch of salt until smooth and spreadable.
-
3
Remove the lamb from the freezer. Using a very sharp chef's knife, slice the meat into 1/8-inch thick steaks, then into 1/8-inch strips (julienne), and finally into a fine 1/8-inch dice.
-
4
Place a stainless steel mixing bowl inside a larger bowl filled with ice. This keeps the lamb cold and food-safe while you work.
-
5
Transfer the diced lamb into the chilled bowl. Add the minced shallots, chopped capers, and lemon zest.
-
6
In a small mortar and pestle, lightly crush the toasted cumin seeds to release their oils, then add them to the lamb mixture along with the Aleppo pepper.
-
7
Fold in the chiffonaded mint leaves. Be gentle to avoid bruising the herbs or 'mashing' the meat; you want distinct cubes of lamb.
-
8
Drizzle the extra virgin olive oil over the mixture and season with the Maldon sea salt. Mix gently with a chilled spoon until just combined.
-
9
Taste the tartare. If it needs more brightness, add a few drops of fresh lemon juice, but do this last to prevent the acid from 'cooking' the meat and turning it grey.
-
10
To plate, spread a generous spoonful of labneh on the base of each plate, creating a shallow well in the center.
-
11
Using a ring mold (if available) or a spoon, place the lamb tartare in the center of the labneh.
-
12
Garnish with toasted pine nuts, pomegranate arils, and the shaved radishes. Top with micro-greens and a final dusting of Aleppo pepper and a drizzle of oil.
💡 Chef's Tips
Always source your lamb from a trusted butcher and specify it is for raw consumption to ensure peak freshness. Never use a food processor to mince the meat; the heat from the blades will ruin the texture and turn it into a paste. Keep everything—including your bowls and plates—chilled throughout the entire process for the best flavor and safety. If you can't find labneh, you can make your own by straining Greek yogurt through cheesecloth for 24 hours. Adjust the level of mint to your preference, but ensure it is cut very finely with a sharp knife to prevent it from turning black.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crisp pita chips for a textural contrast. Pairs beautifully with a chilled, high-acidity Rosé or a crisp Assyrtiko white wine. Accompany with a side of salt-cured olives and pickled cucumbers to cut through the richness. For a low-carb option, serve with endive spears or crisp cucumber rounds as 'scoops'.