Preheat the oven to 160°C.
Season the lamb shoulder and brown it in a hot pan with vegetable oil.
Transfer lamb to a roasting tray with onion, carrots, thyme, garlic, red wine, and stock.
Cover tightly and roast for three hours until tender.
Braise lamb trimmings with onion, wine, and stock for 3 hours until soft.
Blend trimmings with parsley and form into balls to make bon bons.
Preheat the oven to 180°C and brown the seasoned lamb cutlets in a pan.
Roast cutlets for 12 minutes until medium-rare and let them rest.
Boil beetroot in salted water until soft, then peel, quarter, and pan-fry.
Wilt the leaves in melted butter for 2 minutes.
Layer sliced potatoes in a dish with thyme, garlic, salt, pepper, and double cream.
Bake the gratin at 180°C for 60 minutes until golden.
Reduce the strained cooking juices in a saucepan to create a thick jus.
Coat bon bons in flour, beaten egg, and panko breadcrumbs.
Deep-fry bon bons at 180°C until golden and crispy.
Blend mint salsa ingredients until smooth, adding oil gradually.
Platter the gratin, shoulder, cutlets, bon bons, and beets with salsa and jus.