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In a chilled 2 percent salt solution, brine lamb 1 hour; pat dry.
Prepare and heat a cold smoker. Smoke lamb 1 hour, re-lighting wood chips every 15 minutes.
Peel and thinly slice celtuce into rounds. In a nonreactive container, submerge celtuce in vinegar or pickling liquid. Marinate to desired depth of flavor.
In a bowl, combine aïoli, lemon, salt, and 2 ounces small-diced Smoked Lamb.
Line the bottom of a serving bowl with 5 Marinated Celtuce rounds. Top with lamb mixture.
Grind a thin layer of black pepper on top.
Evenly sprinkle on a layer of tomato or olive, followed by a layer of ⅓ of the shallots and peppers.
Cover with a thin layer of celtuce. Top with remaining shallots and peppers. Cover with grated yolk.