Aegean Slow-Braised Lamb Shoulder with Saffron-Infused Fava Skordalia and Crispy Rosemary-Garlic Crust

Pat the boneless lamb shoulder thoroughly dry with paper towels. In a small bowl, combine the minced garlic, finely chopped fresh rosemary, oregano, lemon zest, sea salt, black pepper, and 2 tablespoons of extra virgin olive oil to form a fragrant paste. Rub this paste generously all over the lamb shoulder, ensuring it is well coated. Place the lamb in a non-reactive dish, cover, and marinate in the refrigerator for at least 2 hours, or preferably overnight.

Preheat your oven to 160°C (325°F). In a large, heavy-bottomed, oven-safe Dutch oven or pot, heat the remaining 2 tablespoons of extra virgin olive oil over medium-high heat. Carefully sear the marinated lamb on all sides until it develops a deep golden-brown crust, about 5-7 minutes per side. Remove the seared lamb from the pot and set it aside.

Add the dry white wine to the hot pot, scraping up any browned bits from the bottom with a wooden spoon to deglaze. Bring the wine to a vigorous simmer and allow it to reduce by half, concentrating its flavor.

Return the seared lamb to the pot. Pour in the chicken or lamb stock and add the bay leaves and halved cherry tomatoes. Ensure the liquid comes halfway up the lamb. Bring the contents of the pot to a gentle simmer on the stovetop, then cover the pot tightly with its lid. Transfer the covered Dutch oven to the preheated oven and braise for 3.5 to 4 hours, or until the lamb is exquisitely fork-tender and easily pulls apart.

While the lamb braises, prepare the Saffron-Infused Fava Skordalia. Rinse the split yellow peas (fava) thoroughly under cold running water. Place the fava in a medium saucepan with 800 ml of water and the 3 peeled garlic cloves. Bring to a boil, then reduce the heat to low, skim off any foam that rises to the surface, and simmer gently for 30-40 minutes, or until the peas are very tender and have absorbed most of the water. Steep the saffron threads in 2 tablespoons of warm water for 5 minutes, then stir this saffron infusion into the cooked fava.

Drain any excess liquid from the fava, reserving a small amount if needed for consistency. Transfer the cooked fava and garlic to a food processor or use an immersion blender directly in the saucepan. Add 60 ml of extra virgin olive oil, lemon juice, red wine vinegar (if using), salt, and white pepper. Blend until the mixture is very smooth and creamy, adding a splash of the reserved fava cooking liquid if necessary to achieve your desired consistency. Taste and adjust seasoning as needed. Keep the fava skordalia warm.

Once the lamb is cooked, carefully remove the Dutch oven from the oven. Transfer the incredibly tender lamb to a clean cutting board, tent it loosely with aluminum foil, and allow it to rest for 15-20 minutes. This resting period is crucial for the juices to redistribute, ensuring maximum succulence.

Strain the braising liquid from the pot into a separate saucepan, discarding the bay leaves and tomato solids. Skim off any excess fat from the surface of the liquid. Bring the strained liquid to a simmer over medium heat and reduce it until it thickens slightly into a rich, flavorful pan sauce. Season the sauce with salt and pepper to taste.

To serve, spoon a generous bed of the warm, saffron-infused fava skordalia onto individual plates. Shred or slice the rested lamb into elegant portions and place them atop the fava. Drizzle generously with the rich, reduced pan sauce. Garnish with fresh torn mint leaves, halved Kalamata olives, and a sprinkle of crispy capers. Finish with a final, delicate drizzle of high-quality extra virgin olive oil to enhance the flavors.