Recipe - Lamb Tartare

18 ounce Welltrimmed lamb from loin
chop
12 teaspoon Medium ground cracked wheat
*
12 teaspoon Water
One fourth cup Minced green onion
One fourth cup Minced fresh parsley
2 tablespoon Minced fresh basil
1 tablespoon Minced fresh oregano
1 tablespoon Minced fresh marjoram
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 pn Red pepper flake

garnish cherry tomato garnish cut or sliced up cucumber garnish cut or sliced up lemon garnish
fresh sprigs basil

Cut lamb into 1inch cubes and grind in processor to consistency of
hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2
teaspoons wheat and then 2 teaspoons water; knead into meat, punching down
with fist and turning. Repeat with remaining wheat and water in 5 more
additions, kneading in green onion, parsley, basil, oregano, marjoram,
salt, pepper and red pepper flakes with last addition. Line small
roundbottomed bowl with plastic. Fill with lamb, smoothing top. Cover
tightly with plastic. Refrigerate up to 3 hours before serving.

Unmold lamb in center of platter. Sprinkle with additional minced, fresh
herbs and green onion. Surround with tomatoes, cucumber and lemon and
garnish with basil sprig. Serve with garlic toast.

*Available at natural foods stores.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini