A/B Tested Lamb Tartare with Sesame Oil and Pickled Fennel

Combine white vinegar, white sugar, and salt in a small saucepan. Heat over medium, stirring until sugar dissolves, about 2 minutes. Remove from heat and cool to room temperature.

Place thinly sliced fennel in a clean jar. Pour cooled brine over fennel, ensuring complete submersion. Seal and refrigerate for minimum 2 hours, preferably overnight. Drain before using, reserving 1 tbsp brine.

Chill a large mixing bowl and all tools in the freezer for 15 minutes prior to chopping. Keep lamb-chop refrigerated until ready to chop.

Trim lamb chop of all visible sinew and fat. Cut into 3mm cubes using a sharp chef's knife on a cold surface. Transfer to chilled bowl.

Season chopped lamb with salt and black-pepper. Toss gently to distribute. Return to refrigerator while preparing dressing.

Whisk together sesame oil, soy sauce, and lemon juice in a small bowl until fully emulsified. Add 1 tbsp reserved fennel brine and whisk again.

Remove lamb from refrigerator. Pour sesame oil vinaigrette over lamb. Using two forks, toss and fold gently for 2 minutes to coat evenly without mashing.

Fold in minced parsley, mint, and yellow-onion. Add capers and toss briefly.

To serve: Portion lamb mixture into chilled rings or mounds on cold plates. Arrange drained pickled fennel ribbons alongside. Serve immediately with grilled bread or crackers.