6 servings

• 1.2 kg lamb shoulder
• 1 tsp celery salt
• 3 tbsp avocado oil
• 4 stalks of celery
• 2 cups of dry sherry
• 1 head of cauliflower
• 2 bulbs of garlic
• 1 bunch thyme
• 2 tsp herbs de Provence
• Sea salt flakes and freshly ground black pepper
• 1 bunch of lacinato kale leaves
• 2 tbsp of extra virgin olive oil
• 1 bunch of parsley, finely chopped
• 3 tbsp blanched almonds, roasted and chopped
• ½ red onion, finely sliced

Slow braised lamb shoulder with roasted cauliflower and garlic


Preparation time: 20 minutes; Cooking/baking time: 3½ hours

1. Preheat oven to 220°C (390°F). Rub the lamb shoulder with celery salt and 1 tbsp of avocado oil. Place on a baking sheet and bake for 30 minutes. Pour sherry over it, cover with aluminum foil, reduce temperature to 150° and bake for another 3 hours.

2. Separate the cauliflower florets with a small knife, then mix with the garlic, herbs de Provence and the rest of the avocado oil. Season with salt and pepper, then bake in a roasting pan for 1½ hours until golden brown.

3. Sauté lacinato kale in olive oil in a pan over high heat. Then add the parsley and almonds. Season with salt and serve with the cauliflower, the thinly cut lamb and onions.