Lebanese Raw Lamb Fillets

Updated at: Thu, 17 Aug 2023 07:05:46 GMT

Step 1

Place the fresh lamb fillets and Lamb Fat in the freezer for about 45 minutes, until it gets really firm but not frozen solid; you should still be able to pierce it with the point of a sharp knife.

Step 2

Meanwhile, in a small mixing bowl, combine the garlic, olive oil, lemon juice, the 1/4 amount of kibbeh spices, salt and reserve in the fridge until serving.

Step 3

When your lamb meat has been in the freezer long enough, slice it thinly against the grain, then dice it as finely as you can until it has a coarse ground consistency, then place it in a mixing bowl. Dice the lamb fat and keep it aside for side serving.

Step 4

Add the shallots, pomegranate molasses, and 1/2 of the reserved dressing to the lamb meat and mix delicately until well combined.

Step 5

Prepare the platter for serving: * Divide the meat mixture into 4 equal servings and gently press it into ramekins, then flip over onto plates. * Garnish the meat with mint leaves, spring onion and a drizzle of pomegranate molasses, if desired. * Place a bunch of fresh mint and the crunchy white onion next to the platter. * Place the raw lamb fat next to the lamb meat in the platter, place the Kibbeh spices (Kammouneh), salt and allspice next to it. * Place each of the remaining 1/2 of the lemon garlic dressing and garlic paste in a small saucers aside and enjoy eating this delicious meal with Fresh warm Lebanese bread.

Step 6

- 2 tbsp cumin. - 2 tsp dried marjoram. - 2 tsp dried basil. - 1 tsp dried mint. - 1 tbsp dried rose petals. - 1 tbsp black pepper. - ½ tsp cinnamon. - 1 tbsp 7 spice. - 1 tsp salt. Mix all together and taste a bit and adjust as necessary, use the required amount and you may store the balance in an airtight container or refrigerate.

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