Lamb Carpaccio

Lightly freeze the lamb, then cut into narrow slices with a sharp kitchen knife or bread machine.

Lay out plastic wrap, place the meat slices on top, and cover with a second sheet of plastic wrap. Chill.

Stir salt, vinegar, juice of one lemon and pepper until salt is dissolved. Then add the remaining oil and pumpkin seed oil while stirring.

Carefully select the arugula, rinse and drain well. Blanch, skin, halve and seed the beef tomatoes. Cut the flesh and the peeled shallot into small cubes.

Mix arugula, diced tomatoes and shallots and marinate with half of the vinaigrette. Gently pound the lamb slices flat with the broad side of a meat mallet, then remove from the foil and divide evenly among four plates.

Brush the meat slices with the dressing left behind. Bring to the table sprinkled with pumpkin seeds.

Preparation Tip:

Scatter arugula over the top if desired.

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