{"id":408,"date":"2013-09-10T22:26:30","date_gmt":"2013-09-11T03:26:30","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=408"},"modified":"2013-09-10T22:41:28","modified_gmt":"2013-09-11T03:41:28","slug":"lamb-tartare","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=408","title":{"rendered":"Lamb Tartare"},"content":{"rendered":"

One of my favorite blogs is The Bitten Word<\/a>, namely because they are just as obsessed with food magazines as I am. \u00a0They are in the middle of their 2013 Cover-to-Cover Challenge, and I was happy to sign up.<\/p>\n

The night before our “assignments” came out, I glanced through the Bon Appetit issue they were using, and noticed the magazine had named its Dish of the Year. \u00a0I flipped to the page, double-checked the page number, turned to the next page, flipped back again, and decided that yes, Bon Appetit had actually named Lamb Tartare its Dish of the Year. \u00a0I shook my head and hoped that wasn’t the dish I was assigned.<\/p>\n

So I had to laugh when it was. \u00a0A quick trip to Central Market provided everything I needed, including a pricey rack of lamb and preserved lemons, two ingredients I had never before considered buying.<\/p>\n

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The recipe was very easy: Chop and mix. The dog supervised.<\/p>\n

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One egg yolk later, we had this:<\/p>\n

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Two of us tried it while the other two looked on nervously. \u00a0How did it taste? \u00a0Pretty darn good. \u00a0The flavor of the lamb was clean and the other ingredients did not overwhelm it. \u00a0It tasted remarkably fresh. \u00a0Even the mint, which I am not normally a fan of, was a great fit. \u00a0The best comment came from Matt, who said, “None of the flavors in there repulse me.” \u00a0On a normal night, I would not appreciate that, but I was happy enough that he tried it!<\/p>\n

However, it also tasted quite good the next day when I cooked it up for brunch. \u00a0I will leave the tartare making to the experts.<\/p>\n

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One of my favorite blogs is The Bitten Word, namely because they are just as obsessed with food magazines as I am. \u00a0They are in the middle of their 2013 Cover-to-Cover Challenge, and I was happy to sign up. The night before our “assignments” came out, I glanced through the Bon Appetit issue they were […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15],"tags":[],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/408"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=408"}],"version-history":[{"count":16,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/408\/revisions"}],"predecessor-version":[{"id":434,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/408\/revisions\/434"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=408"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}