Lamb Tartare with Jerusalem Artichokes
Lamb Backstrap, diced small and lightly chopped, 500g
Shallots, finely minced, ¼ cup
Capers, 1 tablespoon
Jerusalem Artichokes, diced small, ¼ cup
Mustard, 1 teaspoon
Egg yolk, 1 each
Soy Sauce, 1 tablespoon (or to taste)
Salt, to taste
Black Pepper, to taste
Chives, finely minced, ¼ cup
Rice bran oil (or any oil for frying)
Jerusalem Artichoke, thinly sliced
Purple Potato (or any potato), thinly sliced
1. Prepare the garnish for the tartare. Fry the thinly sliced Jerusalem artichokes and potatoes (separately) until golden brown and crispy. Season with salt and set aside.
2. Slice the lamb into small dice size cubes and lightly chop. Add the minced shallots and Jerusalem artichokes, capers, mustard and half of the egg yolk. Add the rest of the egg yolk if the consistency is not runny.
3. Season with a pinch of salt, black pepper and some soy sauce. Mix well and taste. Leave for a few minutes and taste again. If it needs more seasoning, add more soy sauce. Mix well again and add half of the chives. Taste again, and season more if needed.
4. Plate and garnish with the rest of the chives, crispy Jerusalem artichokes and potatoes.