Slow-cooked lamb shoulder with gremolata and turnip-vanilla purée

Method

1. Make the gremolata first: blitz the olive oil, lemon peel, parsley, garlic, salt and pepper 30 sec / speed 9.
2. Spoon the gremolata into a small dish and set aside.
3. Pour the water into the mixing bowl (no need to clean it). Divide the lamb into 3 equal pieces and rub with salt and pepper. Place the pieces fat-side down next to each other in the Varoma and steam 75 min / Varoma / speed 1.
4. Meanwhile preheat the oven to 200°C and line a roasting tray with aluminium foil.
5. Lift off the Varoma dish and steam the spinach 4 min / Varoma / speed 1 until wilted. Spoon the spinach into a warm dish, sprinkle with a little salt and cover.
6. Place the lamb fat-side up in the roasting tray and rub with the thyme, cumin and coriander.
7. Roast the meat for 15 minutes at 200°C until the outside is nicely browned. Cover loosely with foil and let it rest for 10 minutes.
8. Keep the steaming liquid (lamb stock) in a sealable container; wonderful as a base for soup or sauce. Clean and dry the bowl.
9. For the purée, chop the turnip or cauliflower 5 sec / speed 8 and scrape the sides down.
10. Add the cream, milk, vanilla seeds and the salt and cook 20 min / 100°C / speed 2. Then blend 1 min while slowly increasing the speed from 2 to 10.
11. Spread the purée over the plates with the back of a spoon, spoon the spinach into the middle and place the sliced lamb on top. Finish with the gremolata and serve immediately.