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steps

1. Make the smoked-braised lamb shoulder: Heat hickory wood smoker to 280 degrees. Trim lamb shoulder and rub it with olive oil and seasonings. Place lamb inside smoker for about 2 hours.
2. Preheat oven to 325 degrees. In a roasting pan with lid, mix water, red wine, onion, celery, carrot, and thyme. Place smoked lamb inside pan and cover. Braise in oven for 2 hours. Rest lamb for 10 minutes before assembly.
3. Make the goat’s milk Brie: Meanwhile, in a medium pot, bring cream and goat’s milk to a boil. Turn off heat, add Brie and lemon juice and set aside for at least 30 minutes. In a stand mixer, whip mixture until very smooth and season with salt. Keep warm for plating.
4. Make the curried cauliflower: Preheat oven to 350 degrees. With a knife, score the cauliflower. Combine olive oil and seasoning and rub cauliflower down, then cover in lemon juice. In a roasting pan, roast in the oven for 22 minutes. Rest cauliflower and when cool enough to handle, use a fork to remove florets for assembly. Set aside and keep warm.
5. Make the sweet potato purée: Bring 1 quart water to a boil in a small pot; add sweet potatoes, cover, and boil over medium-high heat until fork tender, about 15 to 16 minutes. Drain the potatoes. In a medium bowl, add drained potato, butter, seasoning, cream, and lemon juice. Using a hand mixer, whip until smooth. Set aside and keep warm.
6. Make the lemon carrots: Peel carrots and cut on a bias. In a bowl, toss carrots with olive oil, salt, and half the lemon juice. In a skillet, sauté carrots until slightly tender, about 6 to 7 minutes. Deglaze skillet with remaining lemon juice and cook for an additional 6 minutes. Set aside and keep warm.
7. Make the soy harissa: In a bowl, use a hand mixer to whip first five ingredients together until smooth. Mix pepper into the sauce.
8. Assemble: Place a tablespoon of goat’s milk Brie in the center of a plate and add 4 ounces of lamb on top. Spoon 2 tablespoons of sweet potato purée next to lamb. Add 2 florets of curried cauliflower and 3 pieces of roasted carrot to the other end of the plate. Use a teaspoon to place 3 dollops of soy harissa over everything. Garnish and serve.