Slow Roasted Lamb Shoulder
With Brussel Sprouts & Crispy Kale
INGREDIENTS
- 1 T Fennel seeds
- 1 T Cumin seeds
- 2 Garlic (cloves) (crushed)
- 6 Oregano (sprigs)
- ¼ C Sugar (brown)
- 1 t Sea Salt
- ¼ C Vinegar (malt
- ¼ C Extra-virgin olive oil
- 4 ½ lbs Bone-in Lamb shoulder
- 1 C Water
- 1 lb Brussel Sprouts (trimmed & haved)
- Sea salt & cracked black pepper
- ½ C Almonds (smoked) (chopped)
- 4 ¼ oz Kale (baby) (leaves)
DIRECTIONS
- 1. Pre-heat oven to 350°F.
- 2. Place the fennel & cumin seeds in a mortar & pound with a pestle until fine.
- 3. Add the garlic, oregano, brown sugar, salt, vinegar & 2 T of the oil & mix to combine.
- 4. Rub the lamb with the spice mixture and place in a large roasting pan.
- 5. Add the water and cover with aluminum foil.
- 6. Roast for 2 hours, remove the foil & spoon over the cooking liquid.
- 7. Roast for 40 more minutes or until golden brown.
- 8. Place the Brussels sprouts, salt, pepper & the remaining oil in a large bowl & toss to combine.
- 9. Transfer to a lightly greased rimmed baking sheet lined with non-stick parchment paper
& roast for 15–20 minutes or until golden. - 10. Add the almonds & kale & roast for 5 more minutes or until the kale is crisp.
- 11. Serve the lamb with the greens.
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