Lamb Tartare with Caramelized Banana Lady Fingers and Preserved Black Bean Bouillon

Food Network Canada
Cook Time
10 min
4 servings

A unique dish made with lamb and sweet potato chips from Michael Blackie.



Lamb Tartare

g lamb loin
shallots, diced
tsp ginger, minced (remove the juice)
Tbsp creamy champagne mustard
lime, juiced
egg yolk
maldon sea salt, to taste
black pepper, to taste
pieces chive baton
sweet potato

Caramelized Banana Lady Finger

cup sugar
piece spring roll wrappers
cup unsalted butter

Preserved Black Bean Bouillon

Tbsp preserved black beans
Tbsp mirin
cup chicken stock

Garnish and Plate Assembly

piece A.B.S. Plastic Piping 5 cm diameter x 5 cm high


Step 1

Cut the lamb is cut into 1 cm cubes and place in a stainless steel bowl. never mince the lamb the texture comes off very mushy ion the mouth and unappealing. Add the diced shallot, minced ginger add the mustard and lime juice. Adjust the seasoning with salt and pepper.

Step 2

A unique addition to this dish is the sweet potato chips. Using a Y peeler peel the skin. Using the Y peeler peel strips transfer to a bowl of ice water. Fry the chips in a 240 F degree oil ensure you are continually moving the chips to prevent them from sticking.

Step 3

When crisp and golden brown transfer to a paper lined tray. Brake up the chips into bite sized pieces and combine with the tartare.

Step 4

In a frying pan sauté the peeled banana along with the butter and sugar. Allow to cook until golden brown the banana should still be firm to the touch. Reserve and allow to cool in the fridge.

Step 5

To make the spring roll, lay a single sheet down on the table in a diamond shape facing you. Add a thin line in the center of the spring roll sheet with leaving approximately 3 cm on each side. Grab the corner closest to you and fold over the filling. Fold both the left and right corners and rollup firmly ensuring there are not air pockets in the roll. The spring roll should have the following dimensions length 16 cm x 2.5 cm diameter.

Step 6

In a sauce pot combine the chicken stock, mirin and preserved black bean (chopped) allow to come to a boil simmer for 4 minutes remove allow to cool to room temperature.

Step 7

Place a small teaspoon in the center of the plate; this will act as a holding compound.

Step 8

Deep fry the spring rolls to a golden brown cut each pieces into 2 pieces approximately 7 cm in length ensure to trim the ends for a uniform presentation.

Step 9

Place 4 of the A.B.S. pipes on a flat surface, pack the lamb tartare into the pipe using a bottle smaller than the opening of the pipe. (A bottle of Tabasco will do nicely) Note: this is the only culinary use for Tabasco.

Step 10

Garnish the top of the lamb tartare with some of the remaining sweet potato chips. Spoon some of the preserved black bean bouillon onto the plate. Serve immediately.

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