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Categories:
fennel seeds cumin seeds garlic oregano brown sugar salt malt vinegar extra-virgin olive oil water Brussels salt almonds baby kale leaves
Viewed: 88 - Published at: 3 years agoIngredients
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 2 cloves garlic, crushed
- 6 sprigs oregano
- 1/4 cup brown sugar
- 1 teaspoon sea salt
- 1/4 cup malt vinegar
- 1/4 cup extra-virgin olive oil
- 1 (4 1/2-pound) bone-in lamb shoulder
- 1 cup water
- 1 pound Brussels sprouts, trimmed and halved
- Sea salt and cracked black pepper
- 1/2 cup smoked almonds, chopped
- 5 1/4 ounces baby kale leaves
Method
- 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.
