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
Put garlic and salt in a mortar. Reduce to a paste. Crush the mint leaves while gradually incorporating the oil, to make a pesto.
Place the lamb in the freezer for 30 minutes, to facilitate slicing.
Cut the meat into thin slices and place on a cold plate. Garnish with the mint pesto.
Sprinkle with Mitmita and garnish with mint leaves.