Smoked Aussie Lamb Tartare Roll with a Chili Lime Crema

Recipe courtesy of Colin Moody, CEC, PCII, Executive Chef of The Club at Pasadera, Monterey, Calif.

For Lamb Roll:
Australian lamb sirloin - 1 5-oz., silver skin and fat removed
citrus mint oil - 1 Tbsp. + 1 tsp.
smoked salt - 1 tsp. (or smoking gun technique)
cumin powder - 1 tsp., briefly wramed in dry pan over medium heat
green onions - 2 ea., trimmed top and bottom, grilled 1-2 minutes
orange zest - 1/2 tsp.
sea salt - to taste
avocado - 1 ea., ripe but not too soft
lemon oil - 1 Tbsp. (can substitute olive oil with some lemon juice)
capers - 1 Tbsp., fried crispy
Society Garlic Blossom, Inner Celery Greens Chervil Sprigs, Chive “Sticks”, Onion Flowers, etc - For garnish
For Crumble
flatbread - 4 oz., cut into 1/2
unsalted butter - 3 Tbsps.
sea salt - to taste
white pepper - to taste
For Citrus Mint Oil
avocado oil - 1 cup
lemon zest - 1 ea.
orange zest - 1 ea.
mint - 1 bunch, blanched and shocked
Chili Lime Crema
creme fraiche - 1/2 cup
lim zest and juice - 1 ea.
smoked chili powder - 2 tsps.
sea salt - to taste

Procedure for Lamb Roll:

Mince the lamb sirloin very fine and place in a container to smoke (or just add smoked salt.) Add 1 Tbl of the citrus mint oil and stir. Cover with foil and add smoke with smoking gun, then seal tight and let sit for 5 minutes. Finley chop the grilled green onions and add to the lamb. Add the toasted cumin, orange zest and sea salt to taste. Place in a plastic pastry bag and keep cold. Cut the avocados in half and remove the pit. Peel the skin off carefully, do not scoop out. Using a mandolin, thinly slice the avocado about a 1/16^th thick. Put some plastic wrap down and brush with lemon oil. Lay the avocado slices in an overlaying “shingle” pattern with the outside dark green edge facing down. Should be about 5 inches in length. Cut a ½ inch diameter opening on the end of the plastic pastry bag. Pipe the tartare down the center of the avocado and roll up. Reserve until plate up.

Procedure for Crumble:

Preheat oven to 350. In a small pan over medium heat, melt the butter then continue to cook until light brown in color. Remove from heat. Add the bread cubes and toss well. Place on a sheet pan and bake until golden (about 5-7 minutes). Let cool. In a food processor, place the toasted bread cubes, salt and pepper. Pulse until uniformly blended. Reserve at room temperature until plate up.

Procedure for Citrus Mint Oil:

In a blender, place all ingredients. Blend for 1 minute, or until well blended. Check seasoning. Pour through sieve or cheesecloth and then into squirt bottle. Reserve until plate up.

Procedure for Crema:

In a bowl, mix all ingredients. Check seasoning and place in a squirt bottle. Reserve until plate up.

To Plate:

Unwrap the avocado roulades. Trim both edges about ½ inch and carefully and place on a plate with the open side down. Line the crumble along one edge of the roulade. Drizzle the teaspoon of citrus mint oil around and dot the chili lime crema as desired. Top with crispy capers, flower, and herb garnishes.