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']
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.
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.
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