P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Lamb Carpaccio
Show: Apr. 3 , 2003

Ingredients: Makes as many as you want 
4 Lamb Tenderloins(One tenderloin makes about 4-6 pieces)
Olive Oil Spray
Plastic Wrap

Sauce:
2 Tbls Dijon Mustard
2 tsp Vinegar, Tarragon
Olive Oil Spray
6 Olives, mixed, chopped
1 Tbls  Capers
Garlic Flowers

Procedure:
Make sure the silver skin is removed from the tenderloins. Split in two if very large tenderloins. Cut into 1 inch pieces. Lay out a sheet of plastic wrap, spray with a good quality, good tasting olive oil, place the 1 inch piece of lamb tenderloin on the oiled wrap and spray again with oil.

Lay another sheet of wrap over the meat and flatten with a pounder to about paper-thin. Remove from the wrap and twirl around your finger to make a rose shape and lay on serving plate. 

Garnish:
Dilute 2 Tbls Dijon Mustard with 2 tsp tarragon vinegar or your favorite vinegar and mix well. Sprinkle this mixture over the prepared rosettes. Spray or splash overall with a good quality olive oil. Garnish the plate with capers, tarragon leaves, chopped olives and garlic flowers. 

A reminder:
Using mustards, vinegar, or horseradish with raw meat can neutralize any bacteria and make it safe to eat.