Lamb Carpaccio with Dukkah

Ease of Preparation: Medium
Time of Preparation: 30-35 minutes
Yield: 4-6 servings

Dukkah, a Middle Eastern blend of spices, nuts, and seeds makes a crunchy and flavorful crust for lamb. Fiery harissa is tamed by cooling yogurt to make a sauce that’s both hot bright and soothing. This cold lamb appetizer is big on hot flavors!

Ingredients:

Dukkah:

• ¼ cup (60 ml) unsalted natural pistachios, shelled
• 2 ½ tablespoons (37.5 ml) toasted sesame seeds
• 1 tablespoon (15 ml) coriander seeds
• 2 ¼ teaspoons (11.25 ml) cumin seeds
• ½ teaspoon (2.5 ml) ground black pepper

Pita Shards:

• 2 pitas
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 ml) salt
• 2 teaspoons (10 ml) paprika

Harissa Sauce:

• 1 ½ tablespoons (22.5 ml) prepared harissa
• ¼ cup (60 ml) Greek (strained) yogurt
• ½ lemon, juice
• 1 tablespoon (15 ml) honey

Lamb Carpaccio:

• 8 ounces (227 g) lamb loin, best quality, well-trimmed
• Dukkha Spice
• Salt
• 3 tablespoons (45 ml) vegetable oil
• ½ lemon, juice
• 1 small bunch fresh mint, chiffonnade
• 4 tablespoons (60 ml) finely chopped black dry-cured olives (no pits)

Method:

For the Dukkah:

Combine the pistachios, sesame, coriander, and cumin, in a spice mill. Pulse to a coarse meal, then add the pepper.

For the Pita Shards:

Preheat the oven to 350 F (175 C).

Split the pitas, brush all the pieces with olive oil and season with salt and paprika.

Spread on a flat pan and bake for 3-5 minutes, until toasted.

Cool at room temperature and break into shards before serving.

For the Harissa Sauce:

Whisk together the prepared harissa, yogurt, lemon, and honey until well combined. Transfer to a squeeze bottle.

For the Lamb Carpaccio:

Season the lamb liberally with (about half of) the Dukkah Spice mixture and salt.

Heat oil in a sauté pan over high heat and briefly sear the lamb for about 3-5 seconds per side; the lamb should still be raw on the inside.

Transfer to the freezer to chill for 15-20 minutes, until the lamb is partially frozen. Spritz with lemon juice.

Remove the lamb from the freezer and use a very sharp knife to slice it crosswise, against the grain, as thin as possible.

Lay out the sliced lamb on four chilled plates and garnish with a nice design of the Harissa Sauce.

Garnish with chopped olives, mint, Pita Shards, more of the Dukkah Spice, and flaky sea salt.

Serve immediately.