slow-roasted lamb shoulder
with brussels sprouts and crispy kale
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 2 cloves garlic, crushed
- 6 sprigs oregano
- ¼ cup (55g) brown sugar
- 1 teaspoon sea salt flakes
- ¼ cup (60ml) malt vinegar
- ¼ cup (60ml) extra virgin olive oil
- 1 x 2kg lamb shoulder, bone-in
- 1 cup (250ml) water
- 500g brussels sprouts, trimmed and halved
- sea salt and cracked black pepper
- ½ cup (80g) smoked almonds, chopped
- 150g baby kale leaves
- Preheat oven to 180°C (350°F). Place the fennel and cumin seeds in a mortar and pound with a pestle until fine.
- Add the garlic, oregano, 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 aluminium foil. Roast for 2 hours, remove the foil and spoon over the cooking liquid.
- Roast for a further 40 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 large lightly greased oven tray lined with non-stick baking paper and roast for 15–20 minutes or until golden.
- Add the almonds and kale and roast for a further 5 minutes or until the kale is crisp. Serve the lamb with the greens. Serves 4–6.
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