Lamb Tartare
American Lamb Shoulder, Almond Salsa Macha, Olives, Avocado
Chef Isabel Coss of Pascual | Washington, D.C.
Yield: 4 servings
“To me, tartare is the perfect appetizer and lamb is a great meat to use for its delicious flavor. This tartare is seasoned with salsa macha– my favorite salsa. It is creamy, nutty, with a good heat that coats the lamb meat perfectly, and avocado to garnish brings a smooth balance to the dish, making each bite delicious.” — Chef Isabel Coss
Adapted by StarChefs | January 2025 | Photo: Cameron Whitman
INGREDIENTS
Almond Salsa Macha:
1.4 kilograms blended oil
400 grams almonds
100 grams garlic cloves
40 grams guajillo chiles, seeded
20 grams chile de árbol, seeded
140 grams distilled vinegar
20 grams kosher salt
To Assemble and Serve:
2 pounds American lamb shoulder, trimmed and finely chopped
Kosher salt
100 grams olives, pitted and chopped
1 avocado, sliced
Toastadas
METHOD
For the Almond Salsa Macha:
In a pot over medium flame, heat oil. Add almonds and garlic. Reduce heat and cook 10 minutes, or until garlic is toasted and fragrant. Add chiles and cook additional 10 minutes. Transfer to a blender. Add vinegar and salt. Blend until a salsa-like consistency is achieved. Set aside.
To Assemble and Serve:
In a large mixing bowl, season generously lamb with salt. Add desired amount Almond Salsa Macha and toss until evenly coated. Set aside. Place ring mold on a serving plate. Fill with lamb mixture. Top with olives and avocado. Serve with tostadas.
