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

Instructions

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.
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.