Carpaccio of Mestaripalvi’s lamb

Serves 4-6
Preparation time: 30 min
Difficulty level: Easy
(lactose-free, milk-free, gluten-free, not including: soy, citrus fruit, nuts)

From legendary Eero Mäkelä’s idea processed lamb carpaccio in restaurant Mami’s kitchen is really an easy starter which needs only a moment for preparing. Mestaripalvi’s lamb sirloin does not need cooking but perfectly works as thin slices with a few simple trimmings.  

400 g lamb sirloin from Mestaripalvi
pinch salt
black pepper from the mill
2 tbsp capers
abt. 50 g grated parmesan
mayonnaise seasoned with worchestershire sauce
Mimi's herbs
kale crisps

Remove the silver skin from the sirloin. Roll the meat into a bar by means of cling film. Put the bar to a freezer for a while because it is easier to cut semi-frozen meat. Cut the meat with a knife or a slicing machine into thin slices on a plate. If the slices seem too thick, you can press them thinner between baking paper sheets, for instance, by means of a saucepan. When the slices are beautifully arranged on a plate, scatter pinch salt on the surface and grind black pepper on. Scatter the scapers on the slices and pipe the worchester mayonnaise into beautiful stripes on the surface. Complete the portion with grated parmesan, herbs and kale crisps.

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