CHEF'S RECIPE:
LAMB TARTARE

MAKING OF 
LAMB TARTARE - REBEL REBEL

Representing the first female Singapore
Lambassador chef for Meat and Livestock Australia, Chef Aly brings her mindful and ingenious cooking techniques into showcasing good quality Aussie lamb.

 

In this video, Chef Alysia shares one of Rebel Rebel's dishes - Lamb Tartare.

ABOUT
CHEF ALYSIA CHAN

A firm believer in minimising food wastage and sourcing ingredients responsibly, she flexes her culinary creativity guided by her sustainability- centric ethos’. Harking back to her vast culinary experience at Crackerjack, Wolf, Meatsmith, and Black Swan; and armed with butchery knowledge gained from her past stints at Sydney’s Feather and Bone Providore, Chef Aly has crafted her unique nose-to-tail dining concept by repurposing remnants of the ingredients to create unique flavours and to
deliver a memorable experience.

PS2021273 19022 Eysy Digital Lambassador Profile Image Card v3 Outlined_Chef Alysia Chan.j

INGREDIENTS

Makes 4 portions.

  • 320g Australian lamb (use loin cuts for easy chopping and tenderness, use trimmed leg cuts for more bite and flavour), finely chopped

  • 40g Medjool dates, chopped

  • 40g Banana shallots, brunoise

  • 3 large Basil leaves, roughly chopped

  • Salt and pepper to taste

  • 20g Toasted buckwheat

  • 4 Quail eggs

  • 1 Sourdough Baguette

Note: Keep raw lamb chilled below 5 degrees at all times

TARTARE DRESSING

  • 200ml Spiced coconut vinegar

  • 15g Dijon mustard

  • 1 clove Garlic, peeled

  • 100ml Grapeseed oil

  • Chilli padi (optional)

DIRECTIONS

1. To make the dressing, blend all dressing ingredients with a blender
 

2. Thinly slice baguette diagonally, lay slices on an ovenproof tray, drizzle with olive oil, season lightly with salt and pepper, bake at 160 degrees Celsius for 10-15 minutes till golden brown
 

3. In a mixing bowl, mix lamb, dates, shallots, basil, dressing, salt and pepper till thoroughly mixed
 

4. Plate lamb tartare in a ring mould, making a shallow well in the middle
 

5. Separate the quail egg yolk and place it in the well of the tartare
 

6. Garnish the sides around the yolk with toasted buckwheat


7. Remove ring mould and serve lamb tartare with baguette crisps

VISIT REBEL REBEL

CONTACT

Tel: +65 6224 5466

Email: contact@rebelrebelwinebar.com

14 Bukit Pasoh Road

Singapore 089828

OPERATING HOURS

Tuesday - Friday:

5pm - 11pm (Last Order 9:45pm)

 

Saturday:

3pm - 11pm (Last Order 9:45pm)

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