Recipe courtesy of Daniel Bonanno
Lamb Carpaccio with Salsa Verde, Pea Shoots, and Egg Yolk
45 min
45 min
6-8 servings
45 min
45 min
6-8 servings


  • 3 pounds of lamb loin 
  • 6 ounces parsley, chopped 
  • 2 ounces chives, chopped 
  • 2 ounces tarragon, chopped 
  • 1 ounce thyme 
  • 1 shallot, chopped finely 
  • 1 clove of garlic, chopped finely 
  • 4 ounces extra virgin olive oil 
  • Zest of one lemon 
  • 6 egg yolks 
  • 1/4 pound of pea shoots 
  • Block of Parmigiano Reggiano 


Take the lamb loin and trim off the fat and silver skin. Then wrap the loin tightly in plastic wrap and place in the freezer. Once frozen, use a deli slicer to slice the lamb 1/8-inches thick. On a 9 x 9 plate, lay slices starting with the middle. Only cover 1/3 of the plate.

Make the Salsa Verde. Place herbs in a medium size bowl. Add shallots, garlic and lemon zest. Slowly add olive oil and add salt to taste.

Spread the salsa evenly on the sliced lamb. With a peeler, shave 3-inch strips of Parmigiano Reggiano and place on top of the salsa verde-covered lamb. Garnish with fresh pea shoots, salt, black pepper and lemon juice.

Crack the egg carefully separating the yolk from the whites. Discard whites and clean off the chalaza. Place the egg in the center of the plate and finish with salt and fresh cracked pepper.

Cook's Note

Ask your butcher to slice the lamb thinly on the deli slicer. Any combination of fresh herbs may be used in your salsa verde.

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