Babson College Executive Chef Alex T. Brugger created an Aussie Lamb Tartare with Graved Egg for his first course at Chef’s Plate 12 in Boston, MA on Monday, September 19 2016.
INGREDIENTS
- 12 oz. Premium Ground Lamb Sirloin (Chilled)
- 3 oz. Shallots, Chopped
- 2 oz. Tiny Capers, Crushed & Chopped
- 1 tbsp. Lemon Juice, Fresh
- 1 tbsp. Worcestershire Sauce
- 2 tsp. Extra Virgin Olive Oil
- Pinch Sea Salt, Ground
- Pinch Black Pepper, Fresh Ground
- 1 ea. Graved Egg (See sub-recipe)
DIRECTIONS
- Graved Egg: Combine ¼ cup Kosher Salt with ¼ cup granulated sugar. Mix well. Separate egg yolk from white. Place egg yolk in bowl with mixture and lightly cover the top with mix. Allow to stand for 30 minutes.
- Lamb Tartare Mix: In an ice-lined metal bowl combine lamb, shallots, capers, lemon juice, Worcestershire sauce, oil, salt and pepper. Mix until well combined. Serve chilled.
Find out more about Executive Chef Alex T. Brugger at his CHEF’S ROLL PROFILE or click below for the full Chef’s Plate 12 event recap.
