Jordan Toft of Los Angeles restaurant Eveleigh
uses harissa aioli to kick up sliced lamb.Lamb
Small (boneless) lamb shoulder
6 thyme sprigs
1 head of garlic
4 tbsp olive oil
Sea salt and cracked black pepper, to tasteHarissa Aioli
1 cup high quality mayonnaise
2 tbsp harissa powder or paste to taste
Squeeze of fresh lemon juice
1 cup greek yogurt
1 persian cucumber, grated and squeezed of excess water
Â½ clove garlic, minced
2 tbsp fresh mint, chopped
1 tbsp fresh dill, chopped
Â¼ tsp ground coriander
Juice of half a lemon
Salt and black pepper
Combine all ingredients and taste for seasoning. Set aside.
4 large white rolls for assembly
Young beet greens
Side of onion rings/fries/chips
Preheat oven to 450Â°F oven. Rub tied shoulder in olive oil and chopped thyme. Season heavily with salt and pepper. Place lamb in a snug roasting pan on top of cracked garlic. Place in oven.
Turn the temp to 300Â°F after cooking for 15 minutes, then cook for approximately 1.5 hours. After cooking for 45 minutes, place a small cup of water in the pan to add moisture. While lamb is cooking, whisk mayonnaise with harissa. Season with lemon juice and salt, then taste for desired heat. Set aside.
Remove lamb from oven once it is firm to touch. Cover loosely with foil and allow to rest until warm, then slice. Keep warm. Cut each roll horizontally and spread the base generously with aioli, lay over an equally generous portion of sliced lamb and sprinkle with reserved harissa powder and sea salt. Top with greens and a few spoonfulâs of tzatziki. Return the top of the bun and serve with your favorite side.