Slow Roasted Lamb Shoulder with Brussel Sprout Slaw

Weight Loss & Nutrition
By Nadine

About Nadine

I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
Every fortnight I go and buy my meat in bulk.  I generally get a selection and don’t pre-plan what meals we’re going to have.  Last week I had a shoulder of lamb in the freezer and wanted to do something different with it.  I came across the recipe in Gourmet Traveller. There is virtually no prep time for the lamb and the salad is really simple and soooo delicious!  (I am also always looking for ways to get vegetables in variety during the warmer months, so this is great!)

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 (optional)
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
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 (optional).