Lamb "Carpaccio"

Carl_Fleischer_24219

Hi Guys.

I have two loins of lamb left over and was wondering what would be the best way to make a carpaccio. 

Would it be worth cooking the lamb first, maybe sous vide?

Any help would be appreciated! 

Tim_Sutherland_52834

If you have a lamb rack and a meat slicer;

• Remove the loin from the bones and clean.  Use the bones for stock/sauce.
  
• Sear the lamb in a hot pan so you have a nice dark crust all the way around. 
• Tightly wrap the lamb in plastic to form a cylinder.  
• Place the lamb in the freezer until frozen through.
• Cut very thinly (< 1mm) on the meat slicer.
• Place the lamb on the serving plate while very cold.  If you wait too long you cannot move the lamb with destroying it.
• Garnish just before service.