Top Chef Richard Blais Holiday Recipe Series: Lamb Tartare!

Hungry for some seasonal food?
We bet you are!
We’re so lucky to have Top Chef Richard Blais bringing us new and fabulously delicious recipes ALL HOLIDAY SEASON this year! Our stomachs might not be able to handle it all!
Ahhhh! So good!
Here’s his wonderful recipe for Dannon Oikos Greek Yogurt Lamb Tartare:
Lamb Tartare
1 pound lamb loin, hand ground 2 tbsp harissa sauce
1 tsp mint, chopped
1 tbsp parsley, chopped
1⁄2 tsp coriander, ground 1⁄2 tsp cumin, ground
1 tbsp cilantro, chopped 1 tbsp basil, chopped
1 tbsp cornichons, chopped 2 tsp red onion, minced
1 Baguette (optional)
1. Mix all ingredients and keep cold.
Dannon Oikos Greek Yogurt Spheres
2/3 cup Dannon Oikos plain Greek yogurt, made with whole milk (or use a 5.3 oz. single serve container)
1000 grams cold water
5 grams sodium alginate
1. For the spheres, mix the alginate and water in a blender and chill overnight or for a few hours.
2. To make a yogurt sphere, simply fill a squeeze bottle with the yogurt and using a slotted spoon, squirt the Dannon Oikos plain Greek yogurt onto the spoon and dip in the alginate solution.
To plate:
1. Spread the tartare on toasted or grilled pieces of baguette and top with the
Dannon Oikos plain Greek yogurt spheres.
Yield
4-6 servings
Who doesn’t love Lamb Tartare??
Happy Holidays, everyone — and make sure you’re as healthy as you are full! LOLz!