Slow-Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale

Ingredients for 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

• 50g brown sugar

• 1 teaspoon sea salt

• 60ml malt vinegar

• 60ml extra-virgin olive oil

• 1 (2.0kg) bone-in lamb shoulder

• 1 cup water

• 450g Brussels sprouts, trimmed and halved

• Sea salt and cracked black pepper

• 1/2 cup smoked almonds, chopped

• 150g baby kale leaves

Preheat oven to 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.