Lamb Carpaccio with Porcini

I made this dish when we were doing a show from the mountain region of Norway, with lamb that has spent all summer grazing the summer pastures. The diet of mountain herbs, junipers and heather make the meat extra rich in flavor. When I made this dish, I was standing on a mountaintop, next to some juniper shrubs with delicious, light green shoots. In lieu of that, I use juniper berries.

INGREDIENTS:

Number of servings

Starter for 2

List of ingredients

⅓ lb. (150 g) lamb tenderloin

1 small fresh porcini or 3 button mushrooms

2 slices pickled beets, chopped

2 tbs. sour cream

6 small Brussels sprouts, outer layers removed

4 juniper buds, or 2-3 juniper berries, crushed

Salt

Pepper

PREPARATION:

• Cut the lamb fillet and mushrooms into very thin slices. Lay them flat on a plate.

• Garnish the lamb fillet and mushrooms with pickled beets, Brussels sprouts, juniper buds, sour cream, salt, and pepper.