Lamb salad served on cauliflower

Ingredients

Braised lamb

• 1 1/2 pounds (700g) Lamb shoulder (or see headnote)
  
• 1 (85g) carrot, medium size
  
• 2 celery ribs
  
• 2 garlic cloves
  
• 1/2 onion, medium to large (to taste)
  
• 2 sprigs thyme
  
• 1 bay leaf
  
• stock (as needed)
  
• 1 cup (225 ml) Red wine like Shiraz, Montepulciano d'Abruzzo, Rioja or Farnese
  
• 1/4 cup (60 ml) capers, rinsed of salt or vinegar in which they were packed
  
• 4 to 8 eggs, soft boiled
  
• To taste Red wine for drinking (same as used in the braise)
  

Salad

• 4 cups (1 liter) cauliflower, measured after trimming
  
• 1 cup (225 ml) croutons
  
• 4 cups (150g) romaine now that CDC says safe again (early June 2018). Or other dark greens
  
• 1/4 cup (60 ml) red-wine vinegar
  
• 1 tablespoon (15 ml) olive oil, extra virgin
  
• 1 or 2 teaspoons (5 or 10 ml) grainy mustard
  
• 1 cup (225 ml) mayonnaise
  
• 1/4 cup (60 ml) buttermilk, optional
  
• 4 cups (150g) frisee lettuce
  

Directions

Braised lamb

1. Heat oven to 325F or 160C. Season lamb. Heat heavy-bottomed pot over medium high heat. Add lamb and lightly brown all over. Remove lamb to plate. Add mirepoix vegetables (onion, carrot, celery) & garlic, all roughly chopped, to original pan & cook until golden. Deglaze with 1c (225 ml) red wine.
2. Add reserved lamb, produce & wine, bay leaf & thyme to a Dutch oven or other oven-proof pot. Add stock to cover. Cover pot, cook in oven 2 1/2 hours until meat is falling-off-bone tender. Separate meat from bones. Strain braising liquid, return to pot and reduce - on top of stove - by half. Set aside.

Salad

1. Raise oven to 400F or 200C. Trim cauliflower into florets, toss with 1 tbsp.(15 ml) olive oil, roast 15-20 minutes or until lightly browned. Remove from oven & set aside.
2. Whisk mayonnaise, mustard, vinegar & buttermilk (if using). Warm shredded lamb in half cup (125ml) reduced braising liquid. Add roasted cauliflower flowerets, croutons & 3/4 cup (180 ml) salad dressing. Add warm lamb & its liquid to bowl. Toss until coated.
3. Line each plate or wide bowl with romaine leaves & shredded frisee. Spoon mixed lamb, cauliflower & croutons over lettuces. Drizzle plates with remaining salad dressing & top each with tablespoon of (rinsed) capers & soft boiled egg (whole or cut in half).
4. Serve with same red wine you used in the braise.