Roast Shoulder of Lamb with baby greens

Serve this with a good bottle of lightly chilled pinot noir.

	2kg lamb shoulder, bone in
	15ml good olive oil
	salt to taste
	1 whole bulb garlic
	a handful fresh rosemary leaves
	a handful fresh thyme
	50ml dry white wine
	250ml chicken stock
	mixture of green vegetables (sugar snap peas, baby broccoli, fine beans, tat soi or baby spinach, asparagus)
	a handful petit pois
	a handful macadamia nuts

1.	Preheat the oven to 180°C.
2.	Place the shoulder in a roasting pan, drizzle with a little olive and season lightly with the salt.
3.	Halve the garlic bulb horizontally and place both halves, cut-side up, in the roasting pan with the rosemary and thyme. Cover the pan and roast the shoulder in the oven for about 2 hours until the meat is absolutely tender.
4.	Remove from the oven, transfer the shoulder to a serving dish and keep warm. Remove the herbs from the leftover pan juices and squeeze all the garlic pulp into the liquid.
5.	Place the roasting pan on the stovetop over a high heat, add the white wine and deglaze the pan thoroughly. Add the chicken stock as soon as all the alcohol has evaporated. Allow the sauce to cook a little before adding all the green vegetables, except the petit pois, to the pan. Cook for about 5 minutes, but DO NOT stir!
6.	Spoon all the vegetables onto the serving dish around the shoulder of lamb. Add the petit pois and macadamia nuts to the pan and quickly heat them in the remnants of the pan juices.
7.	Spoon the peas and nuts onto the vegetables and serve immediately.