1 (2.2-pound) shoulder of lamb
Sea salt and freshly ground black pepper
1 large bunch fresh rosemary
1 bulb garlic, unpeeled, broken into cloves
1 1/2 pounds peeled potatoes, cut into large chunks
3 large carrots, peeled and cut into small chunks
1/2 a large rutabaga, peeled and cut into small chunks
6 tablespoons butter
1 tablespoon all-purpose flour
2 cups good-quality hot chicken or vegetable stock
2 heaped tablespoons capers, soaked, drained and chopped
1 large bunch fresh mint, leaves picked
2 tablespoons red wine vinegar
1 pound lovely greens, such as white cabbage, savoy cabbage, Brussels sprouts tops
or cavolo nero, leaves separated, stalks finely sliced
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