APRICOT CARPACCIO & CRISPY LAMB

Name: APRICOT CARPACCIO & CRISPY LAMB
Cuisine: Moroccan
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

Serves 1

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APRICOT CARPACCIO & CRISPY LAMB

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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

APRICOT CARPACCIO & CRISPY LAMB

Serves 1

instagram.com

APRICOT CARPACCIO & CRISPY LAMB

instagram.com

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.