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.
- 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
- 1Preheat 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).
- 2Meanwhile, 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.
- 3Pull lamb into large pieces and serve with Brussels sprout slaw topped with extra pomegranate seeds, and a dollop of goat’s curd.
Drink Suggestion: Full-bodied Barossa cabernet. Drink suggestion by Max Allen