Quebec lamb tartare with sheep's cheese

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4 portions


15 minutes


  • 1 lb (500 g) of lamb fillet, cut into a fine brunoise
  • 2 French shallots, finely chopped
  • ½ t. (125 ml) green olives, pitted and chopped
  • 1 small garlic clove, pressed (or finely chopped)
  • ¾ t. (175 ml) firm sheep's milk cheese such as Zacharie Cloutier, diced
  • Tabasco (to taste)
  • ¼ t. (60 mL) celery leaves, chopped
  • 10 sprigs of chives, chopped
  • Olive oil
  • Salt and pepper
  • 1 handful of parsley, chopped (optional)


  1. Place the lamb, shallots, olives, garlic and cheese in a mixing bowl and mix well.
  2. Add herbs and Tabasco, salt and pepper.
  3. Mix well, adding the oil in a trickle until you get a fluffy texture.
  4. Serve immediately on toasted baguette croutons.

Chef’s Tip

A recipe from Fromagerie Nouvelle France, which makes Zacharie Cloutier. This cheese has won several awards and was awarded Caseus d'OR in 2022, the best cheese in Quebec!