Award Winning: Carpaccio of American Lamb
With Artichoke Salad & Basil Oil

Yield: Serves Four

Ingredients

CARPACCIO
12 oz. American Lamb Loin Marinade
2 T Whole Grain Mustard
4 T Olive Oil
6 T Lamb Infused Veal Stock
1 T Wine Vinegar

ARTICHOKE SALAD
6 oz Artichoke Bottoms Sliced
16 ea Asparagus Tips
4 ea Shittake Mushrooms Sliced
4 oz Marinade

GARNISH
Basil oil, Parmesan Curls, Cracked Pepper

Directions

FOR THE MARINADE

Brown 18 lamb bones in a saucepan over medium heat. Add 2 quarts of veal stock and simmer over medium heat for 20 minutes. Strain out the bones and chill. Blend 6 tablespoons of infused veal stock with remaining ingredients.

FOR THE ARTICHOKE SALAD

Blanch the asparagus tips in boiling salted water for 2 or 3 minutes. Shock cold in ice water. Mix with remaining ingredients and refrigerate for at least 6 hours.

FOR THE CARPACCIO

Sear the Boneless American Lamb Loin on all sides in a very hot sauté pan over very high heat. You want to brown all the edges while keeping the inside raw. Slice the lamb into 1/8 inch thick slices. Place each slice between two sheets of plastic wrap and pound very flat with a mallet or flat side of a large knife. Set in the freezer for 15 minutes before removing from the plastic.

FOR THE PRESENTATION

3 ounces of artichoke salad on a large white plate. Brush the marinade on four slices of carpaccio and arrange in a fan pattern on the artichoke salad. Garnish with Basil infused olive oil, Parmesan curls, and Cracked peppercorns.