Lamb Leg Tartare with Smoked Capsicum and Shichimi Togarashi

Name: Lamb Leg Tartare with Smoked Capsicum and Shichimi Togarashi
Yield: Serves 12–14
Cuisine: France
Ingredients: 200 ml (7 fl oz) olive oil; 2 g (1/16 oz) sweet paprika; 2 g (1/16 oz) cayenne pepper; 4 garlic cloves, sliced; 500 g (1 lb 2 oz) brown onions, sliced; 40 g (1½ oz) dry wakame, finely chopped; 40 g (1½ oz/¼ cup) white sesame seeds, toasted; 20 g (¾ oz) black sesame seeds, toasted; 10 g (¼ oz) dry orange zest, blanched 3 times, finely chopped; 20 g (¾ oz) onion powder; 40 g (1½ oz) red rice; 100 g (3½ oz/½ cup) jasmine rice; 400 ml (14 fl oz) vegetable oil, for deep-frying; 200 g (7 oz) red capsicum (pepper), sliced; 1 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 2 teaspoons sea salt; 1 Suffolk lamb leg, approximately 3 kg (6 lb 12 oz., fat and sinew removed; 200 g (7 oz) red capsicum (pepper); 1 kg (2 lb 4 oz) red capsicum (pepper), sliced; hickory wood chips, for smoking

Preparation info

Serves
12–14

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

1 Suffolk lamb leg, approximately 3 kg (6 lb 12 oz.,

Europe
France
Main course
Mediterranean
Gluten-free
Spicy

Method

Make the shichimi togarashi by putting the sliced capsicum, jasmine rice and 400 ml (14 fl oz) of water in a saucepan over medium heat. Bring to a simmer, cover and cook for 40 minutes until the liquid has