Lamb Carpaccio With Harissa & Crisp Capers - sunflower oil

Method

• In a medium saute pan over high heat, heat the oil to 375F, as measured on a deep-fry thermometer.
• Crisp the capers in the oil, for about 1 minute.
• Transfer to paper towels to drain.
• Season the lamb liberally with salt and pepper.
• Return the saute pan to the stove over high heat and briefly sear the lamb for about 30 seconds per side; the lamb should still be raw on the inside.
• Transfer to a small tray lined with plastic wrap and place in the freezer to chill until the lamb is partially frozen.
• It should have a slushy feel.
• Remove the lamb from the freezer and slice it crosswise as thinly as possible; the slices should be a little thicker than sheets of paper.
• In a medium saucepan over high heat, combine the carrot, onion, garlic and spices.
• Cover with water and cook until the water has fully reduced and the carrots are very tender.
• Transfer to a blender and puree until very smooth.
• With the motor running, drizzle in 2 tablespoons of the olive oil.
• Season with the lemon juice and salt.
• Transfer the carrot harissa to a squeeze bottle or small tightly sealed plastic container and chill in the refrigerator.
• Lay out the sliced lamb on four chilled plates and top with dots of the harissa sauce.
• Garnish with the capers, remaining olive oil and cilantro leaves.
• Serve immediately.