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Lamb carpaccio with dukkah

While the texture of carpaccio is great, it can often lack flavour. But with this recipe, the fiery seasoning of harissa, black pepper and cumin really bring this dish to life. 




  • 1/4 cup (60 ml) unsalted natural pistachios, shelled
  • 2 1/2 tablespoons (37.5 ml) toasted sesame seeds
  • 1 tablespoon (15 ml) coriander seeds
  • 2 1/4 teaspoons (11.25 ml) cumin seeds
  • 1/2 teaspoon (2.5 ml) ground black pepper

Pita Shards

  • 2 pitas
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) salt
  • 2 teaspoons (10 ml) paprika

Harissa Sauce

  • 1 1/2 tablespoons (22.5 ml) prepared harissa
  • 1/4 cup (60 ml) Greek (strained) yogurt
  • 1/2 lemon, juiced
  • 1 tablespoon (15 ml) honey

Lamb Carpaccio

  • 8 ounces (227 g) lamb loin, best quality, well-trimmed
  • Dukkha Spice
  • Salt, to taste
  • 3 tablespoons (45 ml) vegetable oil
  • 1/2 lemon, juiced
  • 1 small bunch fresh mint, chiffonnade
  • 4 tablespoons (60 ml) finely chopped black dry-cured olives (no pits)



  1. Combine the pistachios, sesame, coriander, and cumin, in a spice mill. Pulse to a coarse meal, then add the pepper. Set aside for serving. 

Pita Shards

  1. Preheat the oven to 350° F (175° C).
  2. Split the pitas, brush all the pieces with olive oil and season with salt and paprika.
  3. Spread on a flat pan and bake for three to five minutes, until toasted.
  4. Cool at room temperature and break into shards before serving. Set aside for serving. 

Harissa Sauce

  1. Whisk together the prepared harissa, yogurt, lemon, and honey until well combined. Transfer to a squeeze bottle. Set aside for serving. 

Lamb Carpaccio

  1. Season the lamb liberally with (about half of) the Dukkah Spice mixture and salt.
  2. Heat oil in a sauté pan over high heat and briefly sear the lamb for about three to five seconds per side; the lamb should still be raw on the inside.
  3. Transfer to the freezer to chill for 15-20 minutes, until the lamb is partially frozen. Spritz with lemon juice.


  1. Remove the lamb from the freezer and use a very sharp knife to slice it crosswise, against the grain, as thin as possible.
  2. Layout the sliced lamb on four chilled plates and garnish it with a nice design of the Harissa Sauce.
  3. Garnish with chopped olives, mint, Pita Shards, more of the Dukkah Spice, and flaky sea salt.
  4. Serve immediately. Enjoy!

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