Lamb and Cauliflower Salad (Revised)

April 26, 2022
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Photo by Stockvault
  • Prep time 30 minutes
  • Cook time 2 hours 30 minutes
  • Serves 4 as main, 8 as appetizer
Author Notes

Originally recommended for late summer and fall, outdoor meals. But really good all year round. Serve the meat warm or at room temperature, to taste. The basic combination (lamb and cauliflower) is delicious. Variations - you could use the same weight of another cut of lamb or another vegetable from the brassica family, like broccoli. For drinking with the meal, serve the same wine as used in braising the lamb. Metric measurements are rounded. This version replaces an earlier one that temporarily disappeared from the site. Adapted from Doug Crowell at Buttermilk Channel, Brooklyn NY, 2011. —Nancy

What You'll Need
  • Roasted pulled lamb
  • 4 pounds lamb shanks (or other cut you like)
  • 1/2 onion (about 80g)
  • 2 celery stalks or ribs (about 120g)
  • 1 carrot (about 90g)
  • 2 garlic cloves (about 6 to 10g)
  • 1 bay leaf, fresh or dried
  • 2 sprigs fresh thyme
  • 1 cup wine, white or fruity red (240ml)
  • Chicken stock or your choice, as needed
  • Cauliflower salad and dressing
  • 4 cups cauliflower, measured after trimming (about 400g)
  • 4 cups romaine lettuce (about 160g)
  • 4 cups frisée lettuce (about 160g)
  • 1/4 cup capers (about 50ml)
  • 1 cup croutons (40g)
  • 1 tablespoon extra virgin olive oil (15ml)
  • 4 eggs, large, soft boiled (60g each)
  • 1 cup mayonnaise (240ml)
  • 1/4 cup red wine vinegar (60 ml)
  • 1/4 cup buttermilk, optional, or more vinegar (60 ml)
  • 1/2 tablespoon grainy mustard (7ml)
  1. Heat oven to 325F or 160C. Season lamb with salt and pepper. Heat a heavy bottomed pot over medium high heat. (Use a roasting pan, approx 9x13", or a Dutch oven around 4-5 quart size.) Add lamb and lightly brown all over. Remove lamb to a platter. Add roughly chopped onion, carrot and celery, cook until golden. Add chopped garlic for a few minutes at end (so it doesn't burn). Deglaze with the cup of wine.
  2. Combine the browned lamb and softened vegetables in this or another pot where they will fit. Add bay leaf, thyme and stock to cover. Cover pot with lid or aluminum foil and place in oven. Cook until lamb is falling off the bone, about 2 1/2 hours.
  3. Remove from oven, let cool until you can handle the meat. Remove meat from pot and shred the lamb. Strain braising liquid, return to pot and reduce, on stovetop, by half. Set aside.
  4. Cauliflower. Raise oven heat to 400F (about 200C). Toss trimmed florets with 1 tbsp olive oil, salt and pepper. Spread on baking sheet or large oven-proof frying pan. Roast in oven until soft and edges have browned, about 15-20 minutes. Set aside.
  5. Salad dressing. Whisk together mayonnaise, mustard, vinegar and buttermilk (if using).
  6. Finish and plate. Warm shredded lamb on stovetop in a saucepan in small amount of reduced braising liquid (half cup or 125 ml). In a large bowl, toss roasted cauliflower, shredded frisee, croutons and 3/4 cup (180 ml) of dressing. Add warmed lamb and toss again. Put separated leaves of romaine on plates. Top with lamb-cauliflower mixture. Soft boil the egg and garnish each plate with one for main, or half egg for appetizer. Sprinkle a few drained capers and spoonful of remaining dressing. Serve and enjoy your meal!

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