Rich Parente, Clock Tower Grill
Serves 6 to 8
Ingredients
Lamb heart tartare
- 2 fresh lamb hearts
- salt and pepper to taste
- olive oil to taste
Lamb tongue pastrami
- 1 lamb tongue
- 3 cups water
- 1 cup apple cider vinegar
- 2 tablespoons pickling spice
- 1/2 cup salt
- 1/4 teaspoon curing salt
- 1/2 cup toasted coriander seeds
- course ground black pepper to taste
Mustard seed caviar
- 1/2 cup mustard seeds
- 1/2 cup vinegar
- 1/4 cup sugar
- 1/2 cup water
- salt to taste
Method
Lamb heart tartare
- Clean and finely chop the lamb heart.
- In a small bowl, mix the lamb with salt, pepper and olive oil.
Lamb tongue pastrami
- In a medium pot, combine water, vinegar, pickling spice and 1/2 cup of salt and bring to a boil. Allow to cool.
- Add curing salt and the lamb tongue. Allow it to soak in the liquid for four days in the refrigerator.
- After four days, remove the lamb tongue from the liquid, and strip and discard the outer skin.
- Roll the lamb tongue in toasted coriander and black pepper; then place it in a pre-heated smoker for about 45 minutes, or until the tongue reaches an internal temperature of 165˚F.
- After the tongue has cooled, slice it thinly on a mandolin.
Mustard seed caviar
- In a small saucepan, boil vinegar, sugar, water and salt.
- Reduce liquid to a simmer and add the mustard seeds.
- Simmer for about 45 minutes or until the seeds pop like caviar.
- Strain the liquid. Allow the seeds to cool.
Assembly
- Using a tablespoon, mound a small amount of tartare on a serving plate.
- Top with a half-teaspoon of mustard seed caviar.
- Arrange a thin piece of lamb tongue pastrami on top of the tartare and garnish with more mustard seed.