Slow-Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale
Slow-Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.