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Spicy lamb carpaccio

Spicy Lamb Carpaccio

Carpaccio is a finely sliced, raw meat dish – which should be carefully seasoned. Our version is lamb-based and seasoned with an Ethiopian spiced salt (quite hot, adjust according to taste!) and a fresh mint pesto. We recommend removing any excess fat and nerves from a leg of lamb.


1 garlic clove

1 tsp salt

20 fresh mint leaves

3 Tbsp fruity olive oil

½ lb tender, well trimmed lamb

Mitmita spice salt, to taste

Mint leaves to garnish


  1. 1

    Put garlic and salt in a mortar. Reduce to a paste. Crush the mint leaves while gradually incorporating the oil, to make a pesto.

  2. 2

    Place the lamb in the freezer for 30 minutes, to facilitate slicing.

  3. 3

    Cut the meat into thin slices and place on a cold plate. Garnish with the mint pesto.

  4. 4

    Sprinkle with Mitmita and garnish with mint leaves.