Slow-Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale
A succulent bone-in lamb shoulder seasoned with aromatic fennel and cumin, slow-roasted to perfection and served with crispy Brussels sprouts, kale, and smoked almonds. This hearty main dish combines Middle Eastern spices with fresh herbs and vegetables for a memorable meal.
Ingredients
- •1 tablespoon fennel seeds
- •1 tablespoon cumin seeds
- •2 cloves garlic
- •6 sprigs oregano
- •¼ cup brown sugar
- •1 teaspoon sea salt
- •¼ cup malt vinegar
- •¼ cup extra-virgin olive oil
- •4½ pound bone-in lamb shoulder
- •1 cup water
- •1 pound Brussels sprouts
- •to taste sea salt and black pepper
- •½ cup smoked almonds
- •5¼ ounces baby kale leaves
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
160 min
