3garlic cloves, coarsely chopped1 tbsp eachcoarsely chopped mint, thyme and oregano2 tspdried mintFinelygrated rind of 3 lemons plus 1 tbsp lemon juice50 mlextra-virgin olive oil1.5 kglamb shoulder, bone in250 mldry white wine2baby fennel bulbs, halved, shaved on a mandolin and placed in iced acidulated waterBaked ricotta400 gmwedge of firm ricotta30 mlextra-virgin olive oilFinelygrated rind of 1 lemon1 tspthyme sprigs¼ tsp eachdried chilli flakes and dried mintWarm olive dressing80 ml (1/3 cup)extra-virgin olive oil2garlic cloves, thinly sliced on a mandolinFinelygrated rind and juice of 1 lemon, or to taste1½ tbsp(firmly packed) oregano100 gmlarge green olives, pitted
Pound garlic and 1 tsp sea salt in a mortar and pestle to a coarse paste. Add herbs and two-thirds of the lemon rind, pound to a paste, stir in lemon juice and oil and season to taste. Place lamb in a non-reactive container, pour over marinade, turn to coat and refrigerate to marinate (overnight).
Preheat oven to 150C. Drain marinade from lamb (discard), place lamb in a roasting pan, add wine, cover with foil and roast, topping up occasionally with water if necessary, until lamb is very tender and falling from bone (6-7 hours). Remove from oven, keep warm.
For baked ricotta, increase oven to 220C. Place ricotta on an oven tray lined with baking paper, drizzle with oil, scatter with remaining ingredients, season to taste and bake until firm and browned (15-20 minutes). Cool slightly, coarsely crumble and set aside.
Meanwhile, for warm olive dressing, heat oil, garlic, lemon rind and oregano in a saucepan over medium-high heat, stirring occasionally, until garlic is just golden (2-3 minutes). Remove from heat, add olives and lemon juice, season to taste and set aside.
To serve, coarsely shred lamb (discard bone and sinew), arrange on a platter, scatter with baked ricotta. Drain fennel, scatter over lamb, spoon on warm olive dressing and serve warm.