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

 

  1. Preheat oven to 180°C (350°F). Place the fennel and cumin seeds in a mortar and pound with a pestle until fine. 
  2. Add the garlic, oregano, sugar, salt, vinegar and 2 tablespoons of the oil and mix to combine. 
  3. 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. 
  4. Roast for a further 40 minutes or until golden brown. 
  5. 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. 
  6. 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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