Lahmajun

SAVORY

Aug 3

Spiced Lumina Lamb Flatbread, Sofrito, Whipped Tahini, Fresh Herbs, Lemon

Chef James Ahearn of Pomp and Circumstance | Brooklyn

INGREDIENTS

Hot Sauce:
5 jalapeños, roughly chopped
2 habaneros, roughly chopped
1 sprig cilantro
1 clove garlic
1 cup bitter greens (ex. dandelion greens)
4 ounces Champagne vinegar
Salt

Dough:
1 teaspoon dry active yeast, dissolved in warm water
2 pounds 00 flour
1 ounce kosher salt

Sofrito:
2 tablespoons extra virgin olive oil
10 cloves garlic, peeled and crushed
1 cup finely diced red bell pepper
1 cup finely diced onion
1 tablespoon Champagne vinegar
Salt
1 tablespoon Madras curry rub

Whipped Tahini:
5 ounces sesame tahini
1 ounce lemon juice
Kosher salt

Spiced Lamb:
2 pounds Lumina Farms supreme lamb shoulder
Madras curry rub
1 head celery
3 carrots
3 onions
2 sprigs fenugreek leaves, stems on
Kosher salt
Champagne vinegar

To Assemble and Serve:
1 cup mint leaves, torn
1 cup basil leaves, torn
1 cup cilantro leaves, torn
Extra virgin olive oil
Flaky sea salt
5 wedges lemon

METHOD

For the Hot Sauce:
In a nonreactive container, combine chiles, cilantro, garlic, bitter greens, and vinegar. Cover with enough water to submerge. Season with salt. Refrigerate overnight. The next day, transfer to a blender and blend until smooth. Taste and adjust seasoning with salt if needed. Transfer to a squeeze bottle and reserve.

For the Dough:
Using a stand mixer fitted with a dough hook, combine all ingredients and 22 ounces cold water. Knead 8 minutes, then cover with plastic wrap. Let sit until the dough has doubled in size. Divide dough into 5½-ounce portions and roll each into a tight ball. Proof again until the dough has doubled in size.

For the Sofrito:
In a saucepan over medium flame, heat oil and garlic until lightly browned and aromatic. Add bell peppers and onion. Cook until onions are tender and translucent. Season mixture with vinegar, salt, and curry rub. Remove from heat.

For the Whipped Tahini:
In a mixing bowl, add tahini and whisk. While whisking, add lemon juice and water as needed to emulsify. Season with salt and more lemon juice. Transfer to an airtight container and refrigerate.

For the Spiced Lamb:
Heat oven to 300°F. On a work surface, season lamb liberally with curry rub. In a roasting pan, create a natural rack with the vegetables and fenugreek. Roast lamb and vegetables 4 hours, flipping every half hour until vegetables are fork tender and lamb is cooked to your desired doneness. Let cool slightly, then pick the meat from the bone. Season picked meat with salt and vinegar.

To Assemble and Serve:
Heat broiler to highest temperature. Place pizza stone on rack, about 6 inches from the heat source. Using a rolling pin, roll out 1 Dough ball until it reaches 12-inches in diameter. Transfer to a lightly floured oven peel. Place desired amount of Spiced Lamb and Sofrito onto the Dough. Drizzle with olive oil. Slide onto the hot pizza stone and broil until the edges of the dough begin to brown and the Spiced Lamb and Sofrito are slightly toasted. Remove from broiler and drizzle with Whipped Tahini and Hot Sauce. Top with fresh herbs. Slice into desired shapes and transfer to a serving platter. Finish with a pinch of sea salt. Serve with lemon wedges.

Similar Recipes