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
1lamb shoulder, bone in (about 1.9kg)250 mldry white wine2 tbspolive oil1 tspcoarsely chopped thymeTo serve:goat’s curdBrussels sprout slaw500 gmBrussels sprouts, trimmed200 gmceleriac (about 1/3), cut into matchsticks½Granny Smith apple, cut into matchsticks½white onion, thinly sliced on a mandolinSeedsof ½ pomegranate, plus extra to garnish½ cup eachcoarsely chopped flat-leaf parsley and mint1 tbspfinely chopped chives80 ml(1/3 cup) extra-virgin olive oilJuiceof 3 lemons, or to taste¼ cupfinely grated pecorino pepato40 gm(¼ cup) toasted pine nuts
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).
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.
Pull lamb into large pieces and serve with Brussels sprout slaw topped with extra pomegranate seeds, and a dollop of goat’s curd.