recipe 
yields
3 servings
2 tablespoons Dijon mustard
1 tablespoon honey
½ cup white wine vinegar
1 tablespoon shallots, small diced
Salt
1½ cups olive oil
Black pepper
1 cup raw quinoa
Peanut oil
6 quail egg yolks, divided
1½ cups fresh lamb loin, finely chopped
4 tablespoons Dijon mustard
1½ teaspoons lemon juice
3 tablespoons prepared quinoa
3 tablespoons chive, minced
1½ tablespoons tarragon, chopped
2 tablespoons parsley, chopped
2 tablespoons shallots, small diced
3 tablespoons extra virgin olive oil
Salt and Pepper
Crispy Quinoa
Lamb Tartare
steps
Crispy Quinoa
- Place mustard, honey, vinegar, shallots, and a pinch of salt in mixing bowl. Whisk to combine. While continuing to whisk, drizzle in olive oil. Add black pepper to taste and set aside.
- Cook quinoa in boiling salted water until fully cooked, about 15 minutes. Strain quinoa and place directly into vinaigrette to cool. Let marinate at least 2 hours and up to overnight.
- Remove quinoa and pat dry with paper towels. Place about 1 inch of peanut oil in medium sauté pan and allow to reach 380 degrees. Fry quinoa for 1–1½ minutes. Strain into a mesh strainer. Once finished, lay quinoa out on a pan lined with paper towels to drain and season with salt.
Lamb Tartare
- Place 3 egg yolks in mixing bowl. Add the remaining ingredients except salt, pepper, and remaining 3 egg yolks. Mix until very thoroughly incorporated.
- Taste and season with salt and pepper. Make any other adjustments with lemon and Dijon. Plate on chilled plates and top each with a raw egg yolk.
Date Published: 02.16.15
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- from Justin Devillier of La Petite Grocery, New Orleans, LA
