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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.
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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.
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3
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.
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4
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.
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5
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).
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6
Serve with same red wine you used in the braise.
