1Soak the dried apricots in hot water for 3 to 4 minutes, or until softened.
2Soak the dried apricots in hot water for 3 to 4 minutes, or until softened.
3Soak the dried apricots in hot water for 3 to 4 minutes, or until softened.
4Pat them completely dry, then slice each one open through the middle.
5Pat them completely dry, then slice each one open through the middle.
6Pat them completely dry, then slice each one open through the middle.
7Place the apricots between two lightly oiled sheets of parchment paper and flatten them using a tortilla press or a rolling pin.
8Place the apricots between two lightly oiled sheets of parchment paper and flatten them using a tortilla press or a rolling pin.
9Place the apricots between two lightly oiled sheets of parchment paper and flatten them using a tortilla press or a rolling pin.
10Keep them between the parchment while you prepare the remaining components.
11Keep them between the parchment while you prepare the remaining components.
12Keep them between the parchment while you prepare the remaining components.
13Melt the butter over low heat, add the Aleppo pepper, then stir in the pine nuts.
14Melt the butter over low heat, add the Aleppo pepper, then stir in the pine nuts.
15Melt the butter over low heat, add the Aleppo pepper, then stir in the pine nuts.
16Cook gently for 2 to 3 minutes until lightly toasted.
17Cook gently for 2 to 3 minutes until lightly toasted.
18Cook gently for 2 to 3 minutes until lightly toasted.
19Transfer immediately to a clean plate to stop the cooking.
20Transfer immediately to a clean plate to stop the cooking.
21Transfer immediately to a clean plate to stop the cooking.
22Make the aioli by combining the whole egg, egg yolk, and neutral oil in a tall container.
23Make the aioli by combining the whole egg, egg yolk, and neutral oil in a tall container.
24Make the aioli by combining the whole egg, egg yolk, and neutral oil in a tall container.
25Blend with an immersion blender until thick and creamy.
26Blend with an immersion blender until thick and creamy.
27Blend with an immersion blender until thick and creamy.
28Add the preserved lemon and continue blending until completely smooth.
29Add the preserved lemon and continue blending until completely smooth.
30Add the preserved lemon and continue blending until completely smooth.
31Transfer to a piping bag.
32Transfer to a piping bag.
33Transfer to a piping bag.
34Just before serving, air fry the shaved lamb at 390°F (195°C) until deeply golden and crispy.
35Just before serving, air fry the shaved lamb at 390°F (195°C) until deeply golden and crispy.
36Just before serving, air fry the shaved lamb at 390°F (195°C) until deeply golden and crispy.
37To assemble, carefully turn the flattened apricots upside down onto a serving plate.
38To assemble, carefully turn the flattened apricots upside down onto a serving plate.
39To assemble, carefully turn the flattened apricots upside down onto a serving plate.
40Drizzle generously with pomegranate molasses and extra virgin olive oil, then season with flaky salt.
41Drizzle generously with pomegranate molasses and extra virgin olive oil, then season with flaky salt.
42Drizzle generously with pomegranate molasses and extra virgin olive oil, then season with flaky salt.
43Scatter 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.
44Scatter 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.
45Scatter 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.