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Slow-roasted lamb shoulder with Brussels sprout slaw


A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat's curd is a delicious addition, too, as is yoghurt.

You'll need

1 lamb shoulder, bone in (about 1.9kg) 250 ml dry white wine 2 tbsp olive oil 1 tsp coarsely chopped thyme To serve: goat’s curd   Brussels sprout slaw 500 gm Brussels sprouts, trimmed 200 gm celeriac (about 1/3), cut into matchsticks ½ Granny Smith apple, cut into matchsticks ½ white onion, thinly sliced on a mandolin Seeds of ½ pomegranate, plus extra to garnish ½ cup each coarsely chopped flat-leaf parsley and mint 1 tbsp finely chopped chives 80 ml (1/3 cup) extra-virgin olive oil Juice of 3 lemons, or to taste ¼ cup finely grated pecorino pepato 40 gm (¼ cup) toasted pine nuts

Method

  • 01
  • Preheat oven to 160C. Place lamb in a roasting pan, pour wine and oil over, sprinkle with thyme and season to taste, then roast, basting lamb occasionally, until meat pulls away from the bone (3¾-4¼ hours). Set aside to rest (30 minutes).
  • 02
  • Meanwhile, for Brussels sprout slaw, shave Brussels sprouts into a bowl with a mandolin. Add celeriac, apple, onion, pomegranate seeds and herbs, and toss to combine. Whisk olive oil and lemon juice in a bowl, and season to taste. Add to salad and toss to combine. Stand until mixture softens slightly and flavours meld (8-10 minutes), then stir in pecorino and pine nuts.
  • 03
  • Pull lamb into large pieces and serve with Brussels sprout slaw topped with extra pomegranate seeds, and a dollop of goat’s curd.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied Barossa cabernet.

Featured in

May 2015

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