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1
In a medium saute pan over high heat, heat the oil to 375F, as measured on a deep-fry thermometer.
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2
Crisp the capers in the oil, for about 1 minute.
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3
Transfer to paper towels to drain.
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4
Season the lamb liberally with salt and pepper.
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5
Return the saute pan to the stove over high heat and briefly sear the lamb for about 30 seconds per side; the lamb should still be raw on the inside.
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6
Transfer to a small tray lined with plastic wrap and place in the freezer to chill until the lamb is partially frozen.
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7
It should have a slushy feel.
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8
Remove the lamb from the freezer and slice it crosswise as thinly as possible; the slices should be a little thicker than sheets of paper.
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9
In a medium saucepan over high heat, combine the carrot, onion, garlic and spices.
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10
Cover with water and cook until the water has fully reduced and the carrots are very tender.
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11
Transfer to a blender and puree until very smooth.
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12
With the motor running, drizzle in 2 tablespoons of the olive oil.
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13
Season with the lemon juice and salt.
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14
Transfer the carrot harissa to a squeeze bottle or small tightly sealed plastic container and chill in the refrigerator.
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15
Lay out the sliced lamb on four chilled plates and top with dots of the harissa sauce.
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16
Garnish with the capers, remaining olive oil and cilantro leaves.
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17
Serve immediately.
