Slow-Roasted Lamb Shoulder With Brussels Sprouts And Crispy Kale

• 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

1. Preheat oven to 350u0b0F. 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.
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.

fennel seeds, cumin seeds, garlic, oregano, brown sugar, salt, malt vinegar, extravirgin olive oil, water, brussels, salt, almonds, baby kale leaves

Taken from www.epicurious.com/recipes/food/views/slow-roasted-lamb-shoulder-with-brussels-sprouts-and-crispy-kale-56390088 (may not work)