Slow-roasted lamb shoulder with Brussels sprout slaw

AT A GLANCE

  • Serves 6 people

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
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.

Topics:

MODERN AUSTRALIAN, AUTUMN, MAIN, CELERIAC, LEMONS, THYME, POMEGRANATE, PINE NUTS, CHIVES, MINT, LAMB, PARSLEY, WHITE WINE, DRINK SUGGESTION, BRUSSELS SPROUTS, PECORINO, APPLES

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

FULL-BODIED BAROSSA CABERNET. , suggested by MAX ALLEN

FEATURED IN

May 2015

May 2015

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