Slow Roasted Lamb Shoulder
Slow Roasted Lamb Shoulder
INGREDIENTS
Fennel seeds 1 tablespoon
Cumin seeds 1 tablespoon
Garlic, minced 2 cloves
Fresh oregano 6 sprigs
Brown sugar ¼ cup
Sea salt 1 teaspoon
Malt vinegar ¼ cup
Olive oil ¼ cup
Water 1 cup
Brussels sprouts, halved and trimmed 1 lb.
Sea salt as needed
Black pepper, freshly ground as needed
Toasted almonds, roughly chopped ½ cup
Baby kale 6 oz.
LET'S GET COOKING!
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.