In a large bowl, season the lamb shoulder with salt, black pepper, minced garlic, and chopped rosemary. Make sure to rub the seasoning all over the meat for even flavor.

Cook the Lamb

In a large skillet, heat the olive oil over medium-high heat. Sear the lamb shoulder on all sides until browned, about 3-4 minutes per side. Once browned, transfer the lamb to a baking dish and roast in a preheated oven at 160°C (320°F) for about 2 hours or until tender.

Cool and Slice

After the lamb is cooked, let it cool for about 15 minutes. Slice the lamb into pavé-shaped pieces (rectangles) and set aside.

Making the Winter Vegetable Salad

Prepare the Vegetables

Trim and halve the Brussels sprouts. Peel and chop the carrots and parsnips into bite-sized pieces. Shred the red cabbage.

Roast the Vegetables

Toss the Brussels sprouts, carrots, and parsnips with olive oil, salt, and pepper on a baking sheet. Roast in the oven at 200°C (400°F) for 25-30 minutes or until tender and lightly caramelized.

Mix the Salad Dressing

In a small bowl, whisk together tahini, lemon juice, honey, salt, and black pepper until smooth. Adjust seasoning to taste.

Combine the Salad

In a large bowl, combine the roasted vegetables, shredded red cabbage, and pomegranate seeds. Drizzle with tahini dressing and toss gently to combine.

Roasting the Spring Onion

Prepare the Spring Onions

Trim the root end of the spring onions and rinse under cold water to remove any dirt.

Roast the Onions

Place the spring onions on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast in the oven at 200°C (400°F) for about 15-20 minutes or until they are tender and slightly charred.