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.