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