Name: Slow-roasted lamb shoulder with Brussels sprout slaw
Prep time: 40 min
Cook time: 255 min
Total time: 295 min
Yield: 6
Ingredients: 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

Slow-roasted lamb shoulder with Brussels sprout slaw

The weekend roast you need.

Serves 6

Prep

40M

Cook

4H 15M

Total

4H 55M

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.

Ingredients

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

Main

1.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).

2.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.

3.Pull lamb into large pieces and serve with Brussels sprout slaw topped with extra pomegranate seeds, and a dollop of goat’s curd.