Lamb carpaccio with harissa is featured in Boulder chef Eric Skokan’s new cookbook, “Farm Fork Food.” (Con Poulos, Kyle Books)
I have had lamb on my mind — and in my belly — recently. That’s thanks in part to the terrific bacon trio (lamb, duck, pork) I wrote about in my Nov. 5 review of in Denver’s Uptown neighborhood. But I’m also thinking about it thanks to , the Boulder chef-farmer (, ) who has an excellent new cookbook, “Farm Fork Food” (Kyle Books, $29.95).
The cookbook features a lamb carpaccio with harissa and crisp capers. Harissa is a North African hot sauce that uses piri-piri chiles, but for Eric’s recipe, any good zippy red chile will work. What makes this harissa recipe especially interesting is the use of carrots in the sauce.
This recipe serves 4:
Lamb Carpaccio with Harissa and Crisp Capers
Ingredients
3 tablespoons sunflower oil
2 tablespoons capers, drained and patted dry
8 ounces lamb loin
Sea salt and freshly ground black pepper
1 cup diced carrot
1/4 cup sliced onion
2 tablespoons minced garlic
1 teaspoon ground caraway
2 teaspoons dried chiles
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup olive oil
Lemon juice to taste
2 tablespoons chopped fresh cilantro
Directions
In a medium saute pan over high heat, heat the oil to 375 degrees as measured on a deep-fry thermometer. (These are inexpensive and available in any cooking store.) Crisp the capers in the oil for about 1 minute. Transfer to paper towels to drain.
Season the lamb liberally with salt and pepper. Return the saute pan to the stove over high heat and briefly sear the lamb for about 30 seconds per side; the lamb should still be raw on the inside. Transfer to a small tray lined with plastic wrap and place in the freezer to chill until the lamb is partially frozen. It should have a slushy feel. Remove the lamb from the freezer and slice it crosswise as thinly as possible; the slices should be a little thicker than sheets of paper.
In a medium saucepan over high heat, combine the carrots, onion, garlic and spices. Cover with water and cook until the water has fully reduced and the carrots are very tender. Transfer to a blender and puree until very smooth. With the motor running, drizzle in 2 tablespoons of the olive oil. Season with the lemon juice and salt. Transfer the carrot harissa to a squeeze bottle or small tightly sealed plastic container and chill in the refrigerator.
Lay out the sliced lamb on four chilled plates and top with dots of the harissa sauce. Garnish with the capers, remaining olive oil and cilantro leaves. Serve immediately.
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