Ingredients

4–6 servings

　　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

　　

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.

　　Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.