Lamb Carpaccio with Tabbouleh and Hot Peppers

Sameh Wadi, Chef/Owner, Saffron Restaurant and Lounge, Minneapolis.

Lamb Carpaccio:

2 lamb loins, cleaned of fat and silver skin

as needed, salt

ras el hanout (highly aromatic North African spice mixture)

¼ cup fresh tarragon, chopped

Tabbouleh:

1½ cups parsley, chopped

¼ cup bulgur wheat, rinsed and reserved

¼ cup tomatoes, finely chopped

2 green onions, finely chopped

2 Tbsp. mint, torn

to taste, lemon juice

to taste, olive oil

to taste, salt

to taste, black pepper

Hot Pepper Vin:

2 serrano chiles, finely diced

1 Fresno chili, finely diced

¼ Tbsp. shallot, finely diced

2 lemons, juice only

to taste, extra virgin olive oil

For carpaccio: Season lamb with salt and ras el hanout. Sear in a hot pan, remove from heat and roll in the tarragon; lay on plastic wrap and roll into a cylinder. Freeze until firm. To plate, remove from freezer and slice on meat slicer into very thin slices.

For tabbouleh: Mix all ingredients together in a mixing bowl and adjust seasoning to your liking; should be slightly acidic.

For hot pepper vin: Place all ingredients except the oil in a bowl. Whisk slowly; drizzle in the oil and reserve.

To plate: Place carpaccio in center of a plate. Drizzle with the hot pepper vinaigrette and place a small amount of tabbouleh on the plate.