Four whistle farm lamb tartare with preserved lemon and pickled radish

Quails' Gate Pinot Noir.
Quails’ Gate Pinot Noir.

Wine Match: Quails’ Gate Pinot Noir

Recipe by Chef Matt Phillips, Lux Steakhouse + Bar
10150 101 street, 780-424-0400,

Four Whistle Farm

Quails’ Gate Estate Winery

Preserved lemon

  • 3-6 lemons, depending on size of the jar
  • ½ t chili flakes
  • ½ t toasted coriander seed
  • ½ t fennel seed
  • kosher salt

Wash lemons thoroughly. Slice lemon from top down toward stem stopping 1 inch from bottom of stem end. Repeat in opposite direction to split the lemon into quarters and open like a flower.

Add 1 T of kosher salt to the lemon. Press lemon back together tightly. Place at bottom of sterilized canning jar. Repeat process with more lemons, really packing them inside the jar. Add the spices and more salt.

Continue process until jar is filled to 1 inch from the top. Press down on lemons to release juice.

Place lemon jar in a warm place. After 24 hours, press down on lemons again to release more juice. After 3 days, press down on lemons again. If there is not enough juice to completely cover the lemons, squeeze fresh lemons to fill the remainder of the jar.

Rotate the jar to stir every three days for 6-8 weeks. After that, wash lemons and use as needed, keeping the remaining lemons in brine before use.

Pickled radish

  • 1 bunch radishes, washed and trimmed (approx. 8 oz)
  • ½ c rice vinegar
  • ½ c water
  • ½ c sugar
  • 2 T kosher salt
  • 1 T chili flakes
  • 1 T mustard seed

Bring all ingredients except the radishes to a boil in a small pot. Slice radishes thinly (approx. 1/16) with a mandoline. Pour the vinegar mixture over sliced radishes. Cool in ice bath and then store in refrigerator for up to 4 days.

Lamb tartare

  • small boneless leg of lamb (about 10 oz)
  • 1 shallot
  • 3 garlic dill pickles
  • 3 T capers
  • ¼ c mint leaves
  • ¼ c basil leaves.
  • juice and zest of 1 orange
  • juice and zest of 1 lemon
  • 1 T chili sauce
  • 1½ T Dijon mustard
  • salt and pepper
  • 3 T Turkish olive oil

Clean a small boneless leg of lamb, removing most of the fat and silver skin. Cool in freezer or refrigerator until lamb is very cold. Chop to a fine dice with a very sharp knife on a clean cutting board. Mince shallot, pickles, capers, mint leaves, and basil leaves. Add to bowl with lamb. Add citrus zest and juices, chili sauce and Dijon. Season to taste and finish with 3 T Turkish olive oil.

Mix ingredients well, and serve on toasted rye bread with preserved lemon and pickled radish as a garnish.