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Lamb Heart Tartare & Lamb Tongue Pastrami

Serves 6 to 8


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



Lamb heart tartare

  1. Clean and finely chop the lamb heart.
  2. In a small bowl, mix the lamb with salt, pepper and olive oil.

Lamb tongue pastrami

  1. In a medium pot, combine water, vinegar, pickling spice and 1/2 cup of salt and bring to a boil. Allow to cool.
  2. Add curing salt and the lamb tongue. Allow it to soak in the liquid for four days in the refrigerator.
  3. After four days, remove the lamb tongue from the liquid, and strip and discard the outer skin.
  4. 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.
  5. After the tongue has cooled, slice it thinly on a mandolin.

Mustard seed caviar

  1. In a small saucepan, boil vinegar, sugar, water and salt.
  2. Reduce liquid to a simmer and add the mustard seeds.
  3. Simmer for about 45 minutes or until the seeds pop like caviar.
  4. Strain the liquid. Allow the seeds to cool.


  1. Using a tablespoon, mound a small amount of tartare on a serving plate.
  2. Top with a half-teaspoon of mustard seed caviar.
  3. Arrange a thin piece of lamb tongue pastrami on top of the tartare and garnish with more mustard seed.


Hudson Valley Restaurant Week is back this April 8-21!