Lamb Pita With Harissa Aioli, Pickled Shallot And Roasted Garlic, Bitter Micro Greens | Aussie Beef

Ingredients

• 4-4.5 pound boneless leg of lamb
• 2 large garlic heads
• 3 large sprigs of fresh rosemary
• Salt & pepper
• Extra virgin olive oil for drizzling
• 8 oz. of lukewarm water (105-110F)
• 1 tablespoon of sugar
• 2 1/4 teaspoons of active dry yeast
• 3 cups of AP flour (or enough to form a soft and slightly sticky dough)
• 1 tablespoon of extra virgin olive oil
• 1 3/4 teaspoons of kosher salt
• 1 whole egg
• 4 cloves of garlic
• 2 teaspoons of fresh lemon juice
• 1/2 cup of canola oil
• 1/2 cup of extra virgin olive oil
• 2 shallots
• 1/4 cup of rice wine vinegar
• 1 pinch of pepper
• Kosher salt and ground black pepper
• 1 tablespoon of Harissa paste or to taste