Lamb Tartare

• 18 ounces lamb loin, well trimmed
• 12 teaspoons cracked wheat (bulgur) medium
• 12 teaspoons water
• 1/4 cup scallions, spring or green onions minced
• 1/4 cup parsley leaves minced fresh
• 2 tablespoons basil minced fresh
• 1 tablespoon oregano minced fresh
• 1 tablespoon marjoram minced fresh
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1 pinch red pepper flakes

1. Cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns.
2. Transfer to large bowl.
3. Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning.
4. Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition.
5. Line small round-bottomed bowl with plastic.
6. Fill with lamb, smoothing top.
7. Cover tightly with plastic.
8. Refrigerate up to 3 hours before serving.
9. Unmold lamb in center of platter.
10. Sprinkle with additional minced, fresh herbs and green onion.
11. Surround with tomatoes, cucumber and lemon and garnish with basil sprig.
12. Serve with garlic toast.

lamb loin, cracked wheat, water, scallions, parsley, basil, oregano, fresh, salt, black pepper, red pepper

Taken from recipeland.com/recipe/v/lamb-tartare-35379 (may not work)