SLOW-ROASTED LAMB SHOULDER WITH BRUSSELS SPROUTS AND CRISPY KALE

Slow-Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale image

Provided by Donna Hay

Yield 4-6 servings

Number Of Ingredients 14

1 tablespoon fennel seeds
1 tablespoon cumin seeds
2 cloves garlic, crushed
6 sprigs oregano
1/4 cup brown sugar
1 teaspoon sea salt
1/4 cup malt vinegar
1/4 cup extra-virgin olive oil
1 (4 1/2-pound) bone-in lamb shoulder
1 cup water
1 pound Brussels sprouts, trimmed and halved
Sea salt and cracked black pepper
1/2 cup smoked almonds, chopped
5 1/4 ounces baby kale leaves

Steps:

Preheat oven to 350°F. Place the fennel and cumin seeds in a mortar and pound with a pestle until fine. Add the garlic, oregano, brown sugar, salt, vinegar and 2 tablespoons of the oil and mix to combine. Rub the lamb with the spice mixture and place in a large roasting pan. Add the water and cover with aluminum foil.
Roast for 2 hours, remove the foil and spoon over the cooking liquid. Roast for 40 more minutes or until golden brown. Place the Brussels sprouts, salt, pepper and the remaining oil in a large bowl and toss to combine. Transfer to a lightly greased rimmed baking sheet lined with non-stick parchment paper and roast for 15-20 minutes or until golden. Add the almonds and kale and roast for 5 more minutes or until the kale is crisp. Serve the lamb with the greens.