Cooling time 20 minutes
Preheat the oven to 150°C.
Place the lamb shoulder in a medium roasting tray, skin side up, and spoon over 1 tablespoon of the olive oil, the lemon juice, mint, thyme, 1 tablespoon of salt and a generous grind of black pepper. Rub well, place the garlic halves next to the lamb, cut side down, and cover the tray with foil. Roast in the oven for 5 hours, regularly basting the meat with the cooking juices. Once completely tender, remove from the oven and allow the meat to cool slightly. Shred into bite size pieces, discarding any skin or fatty pieces and set aside in a warm place. Before serving, drain the liquid from the lamb.
While the lamb is cooling increase the oven temperature to 220°C. Put the radicchio and chicory in a bowl with 2 tablespoons of olive oil, the honey and ¼ of a teaspoon of salt and mix well. Lay on a baking tray along with the rosemary and sage, and cook in the oven for 10 minutes or until a knife cuts through the thickest part easily. Set aside.
While the chicory and radicchio are cooking place the figs in a bowl, add a pinch of salt, 1 tablespoon olive oil and mix gently. Place on a tray and cook in the oven, alongside the leaves, for 5 minutes or until they start to soften. Remove.
For the dressing, whisk together all the ingredients and set aside.
Assemble by laying the chicory and radicchio on a large platter, scatter with half the rocket and top with the warm lamb. Dot with the figs, top with the remaining rocket, drizzle over the dressing and serve at once.