Nothing says Beast more than devouring raw meat.
No simpler form of protein, simple preparation, and very good for you. When you cook food, the lose quality protein's carb's and vitamins. While some detail's can be debated, there is no debate on how it feel's when you have this Lamb Carpachio.
This recipe is ripped straight out of the mind of "Iron Chef" Masaharu Morimoto. This recipe is written for the layman, so enjoy!

It's time to find a butcher and learn his first name folk's. If your truly serious about competition, you should be eating the best organic, local, farm to table food's possible. Maybe you can get a Local meat sponsor after doing some business.
This is super healthy, high protein, carnal, and a real meat head wants all that!

** Raw and undercooked food's possess the possibility of food borne illness. Don't feed this top people with Immune deficiency, Grandma, Or Baby, Or lady with child! **

lamb Carpachio Morimoto Style, Ginger Scallion Sauce Serve's Four
Educational
Slicing the lamb thin is a crucial element in this dish. Freezing the meat for about 1 hour will make it firmer and much easier to slice thinly. Needless to say let your butcher know you are planning to serve the meat RAW***

Mise en Place
Sharp Knife
cutting board
whisk
bowels
Chilled plates for serving (place in freezer will do 1 hour out)

1/2 pound (225g) Boneless lamb loin, or tenderloin
Sea salt and coarsely cracked peppercorn
2 teaspoons Fresh Lime juice
2 tablespoons of ginger scallion sauce (read below)
3 chives, preferably Japanese Baby chives (menehi) cut into 1 inch pieces for garnish
3 shiso buds, or garlic flowers, (I prefer Chive blossom) for garnish

Scallion ginger sauce (makes 1/2 cup)
1 small scallion(white and green parts, finely minced)
2 tablespoons finely minced and peeled ginger
1/4 cup vegetable oil
1 teaspoon finely chopped and pickled wasabi root( I use pickled jalapeno, then mince)

Standard pickle fluid for Jalapenos etc.
1/3 sugar
1/3 water
1/3 rice win vinegar
Heat liquids to near rapid boil. Whisk in sugar vigorously until all sugar is dissolved. When boiled a 2nd time pour over desired product. Ex Blueberries, radish, jalapeno, carrots. Pickle can be used several times. Some pickles will impart new colors into your desired product the 2nd time. EX Pickle cherries, Then 2 days later strain, and heat, pickle ginger to get that great pink ginger we love wit sushi :)You can pickle many things at once. You can add spices and whatever you like. Now go pickle something!

Method

Slice the lamb against the grain into very thin slices and season with a large pinch of sea salt ( I prefer smoked, or Pink Himalayan) and freshly cracked black pepper corns TO TASTE. Drizzle lemon juice over meat and roll it up.
This video is with the Chef who wrote the book on butchering at the CIA
This is the perfect technique.
http://main.kitchendaily.com/2010/12/24/how-to-slice-flank-steak/
Now just roll it. hehe pass it etc...

Arrange the lamb on a platter or individual plates(chilled of course) Top each roll with about 1/4 teaspoon of the Ginger scallion sauce. Garnish with chives and chive blossoms and serve at once!!!
Here is some plating examples

http://www.alcoholian.com/wp-content/uploads/2009/10/20091011_alcoholian...
http://www.ramirosalas.com/wp-content/uploads/2011/12/RAS7063.jpg

Ginger Scallion sauce Method
This will produce more than needed for your 4 servings of lamb. I suggest buying a whole pound of lamb, using math to scale the recipes, and serving your lover, or friends with some world class food! The flavors keep well for almost a week in a nice cold fridge! Fish, dumplings, chicken, etc.

Place the minced scallion and ginger along the bottom of a heat proof bowl. Heat oil in a small saucepan until quite hot. DO NOT SMOKE! carefully pour over scallion and ginger. Let cool. Stir in wasabi(jalapeno etc) let cool 1 hour before serving

There you have it ladies and gents. Super simple, and as promised Pro Chef standards.

Enjoy!

how do i properly minc ginger? Got you guys. Always cut in 3 directions to sepparte the Linin(threads)
http://www.youtube.com/watch?v=KRrsifp2FpA