Slow Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale recipes
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
- cracked black pepper
- sea salt
- 1/2 cup smoked almonds, chopped
- 5 1/4 ounces baby kale leaves
Instructions
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