Name: Slow-Roasted Lamb Shoulder With Brussels Sprouts and Crispy Kale
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

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

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

TagsLamb Shoulder Lamb Meat Brussels Sprout Vegetable Kale Leafy Greens Main Dinner Dairy Free Gluten Free Roast Donna Hay Magazine

Recipe notes

See Related Recipes and Cooking Tips

71 Rosh Hashanah Recipes to Celebrate the Jewish New Year
From appetizers to desserts, we’ve included all our favorite Rosh Hashanah recipes to help you ring in the Jewish new year.
51 Lamb Recipes for Chops, Burgers, Braises, and More
Whether you're looking for a quick, hearty Tuesday night dinner or a special meal for Easter, we've got recipes for you.
39 Best Keto-Friendly Recipes
Low-carb, high-fat deliciousness.
87 of Our Best Hanukkah Recipes
We encourage you to eat enough latkes to become a human potato.
Hams and Lambs: Our Best Easter Mains
From leg roasts to quick and easy chops, here are some of our most impressive spring holiday mains.
55 Roast Recipes That Are Sure to Impress
When it's time to pull out all the stops, only these beef, pork, lamb, chicken,
41 of Our Best Lamb Recipes
From chops to roasts to patties, this is the meat you want to eat.
Donna Hay's 27 Favorite Recipes
We asked the Australian queen of simple, delicious cooking to share the recipes she loves most. And you know what? She did.