Lamb Tartare
American Lamb Loin, Cashew Milk, Chile Oil, Cashew Dukkah, Fresh Herbs
Chef Ollie K.C. Liedags of Hilda and Jesse | San Francisco
“Whole animals provide so many options, especially when considering developing dishes for a tasting menu. I also love showcasing American lamb in a tartare form. This recipe allows each component to shine without overpowering one another. Eat it as is or with some crusty bread or crackers!” — Chef Ollie K.C. Liedags
Adapted by StarChefs | January 2025 | Photo: AngelA DeCenzo
INGREDIENTS
Cashew Milk:
Yield: 5 cups
3 cups raw cashews, soaked in water overnight
3 tablespoons toasted white sesame seeds
2 tablespoons rice vinegar
2 tablespoons maple syrup
2 tablespoons shio koji
Kosher salt
Chile Oil:
Yield: 1 cup
8 espelette chiles, stemmed and toasted
1 cup rice bran oil
1 teaspoon kosher salt
Cashew Dukkah:
Yield: 1½ cups
1 tablespoon toasted coriander seeds
1 tablespoon toasted cumin seeds
2 teaspoons ground black pepper
1 cup toasted cashews, crushed
½ cup toasted white sesame seeds
1 teaspoon kosher salt
To Assemble and Serve:
Yield: 2 servings
1 pound American lamb loin
Olive oil
Kosher salt
Cilantro
Mint sprigs
METHOD
For the Cashew Milk:
In a blender, add all ingredients and 2 cups water. Blend 2 minutes on high speed, then pass through a chinois. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Chile Oil:
In a blender, add all ingredients. Blend 1 minute on high speed. Pass through a chinois, transfer to an airtight container, and reserve.
For the Cashew Dukkah:
Using a spice grinder, grind coriander, cumin, and black pepper. Transfer to a small mixing bowl and fold in cashews, sesame seeds, and salt. Set aside.
To Assemble and Serve:
Place lamb in the freezer for 10 minutes. Once chilled, cut into ⅛-inch cubes. Transfer to a mixing bowl and season with olive oil and salt. Set aside. In a serving bowl, pour 4 tablespoons Cashew Milk. Dot with 1 tablespoon Chile Oil, then top with 1 cup seasoned Lamb. Finish with 2 tablespoons Cashew Dukkah, cilantro, and mint.
