Serves 1
Directions
- 1Soak the dried apricots in hot water for 3 to 4 minutes, or until softened.
- 2Pat them completely dry, then slice each one open through the middle.
- 3Place the apricots between two lightly oiled sheets of parchment paper and flatten them using a tortilla press or a rolling pin.
- 4Keep them between the parchment while you prepare the remaining components.
- 5Melt the butter over low heat, add the Aleppo pepper, then stir in the pine nuts.
- 6Cook gently for 2 to 3 minutes until lightly toasted.
- 7Transfer immediately to a clean plate to stop the cooking.
- 8Make the aioli by combining the whole egg, egg yolk, and neutral oil in a tall container.
- 9Blend with an immersion blender until thick and creamy.
- 10Add the preserved lemon and continue blending until completely smooth.
- 11Transfer to a piping bag.
- 12Just before serving, air fry the shaved lamb at 390°F (195°C) until deeply golden and crispy.
- 13To assemble, carefully turn the flattened apricots upside down onto a serving plate.
- 14Drizzle generously with pomegranate molasses and extra virgin olive oil, then season with flaky salt.
- 15Scatter the hot crispy lamb over the apricots, pipe over the preserved lemon aioli, then finish with the Aleppo pine nuts, sliced red chili, and chopped chives.
- 16Serve with toasted sourdough and enjoy.
Ingredients
- 15 dried apricots, flattened
- 1 lb shaved lamb
- 1 whole egg
- 1 egg yolk
- 1 cup neutral oil
- 1 tbsp preserved lemon
- 1 red chili, thinly sliced
- Pomegranate molasses
- Extra virgin olive oil
- Chives, finely chopped
- 0.5 cup pine nuts
- 2 tsp Aleppo pepper
- 50 g unsalted butter
- Flaky salt
- Sliced sourdough, toasted, for serving
Equipment
tortilla pressrolling pinimmersion blenderpiping bagair fryerclean plate
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