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Epicurious

Slow-Roasted Lamb Shoulder With Brussels Sprouts and Crispy Kale

By Donna Hay

3.5

(10)

Top view of slowroasted lamb shoulder with roasted Brussels sprouts and kale on a white serving platter.
donna hay magazine, photography by Benjamin Dearnley

Recipe information

  • Yield

    4–6 servings

Ingredients

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

Preparation

  1. Step 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.

    Step 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.

Image may contain: Food, Bread, Pancake, Confectionery, and Sweets
Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
TagsLamb ShoulderLambMeatBrussels SproutVegetableKaleLeafy GreensMainDinnerDairy FreeGluten FreeRoastDonna Hay Magazine

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