Slow-cooked lamb baked in kozunak, saffron aioli and spring salad with pickled onion
Original recipe by chef Viktor Zhechev
Photos: Goodlife
Servings: 4
Ingredients:
- 1 kg boneless lamb shoulder;
- 300 g carrots;
- 200 g onion;
- 100 g celery;
- pureed tomatoes;
- 2 bay leaves;
- 20 g za'atar;
- 1 large cucumber;
- 500 g mixed salad greens;
- 50 g pine nuts;
- 100 g red onion;
- 200 g mayonnaise;
- 1 clove of garlic;
- Ariston saffron extra virgin olive oil;
- kozunak (classic or with chocolate);
- extra virgin olive oil Ariston with thyme;
- balsamic vinegar Ariston with raspberries.
Directions:
Cut the lamb shoulder into pieces, salt well and leave for 30 minutes to absorb the salt.
Meanwhile, slice the red onion into thin half-moons, put them in a bowl and salt them. Add some of the raspberry balsamic and a little sugar, stir well and leave the mixture in the fridge for at least 30 minutes.
Cut the carrots, onion and celery into cubes and sauté them in a pot until softened. Add the meat, the pureed tomatoes, the bay leaves and pour in enough water to cover the meat. Salt, bring to the boil over high heat, lower the heat and cook for 2 hours until the meat is completely tender.
Take out the meat and shred it into strands, then return it to the sauce and cook over low heat until the sauce thickens enough.
Season with za'atar and adjust the seasoning with salt and black pepper.
Remove from the heat and leave to cool completely.
While the meat cools, cut a lid off the top of the kozunak and hollow out the inside until the base takes on the shape of a boat. You can use the hollowed-out part for croutons or bread pudding.
Put the cooled meat into the hollowed-out kozunak; it should have absorbed the sauce so that the kozunak does not get soggy. Cover with the lid of the kozunak, put it in an oven preheated to 200 degrees and bake for 15-20 minutes. Take it out of the oven and leave to cool for a few minutes.
Using a vegetable peeler, cut the cucumber into long ribbons and put it in a large bowl. Dress with olive oil and raspberry balsamic and sprinkle with the pine nuts and the pickled onion. Add micro greens if you like.
Put the saffron in a little hot water and after a few minutes add the mayonnaise and the crushed garlic clove. Stir well.
Serve a piece of the stuffed kozunak with the aioli and garnish with the salad.