Method

• 1.
  Preheat the oven to 150°C.
• 2.
  Heat 1 tbs oil in a heavy-based roasting pan over high heat. Add lamb and cook, turning, for 12 minutes or until browned all over. Set aside. Add onion, celery and carrot, and cook, stirring occasionally, for 3-4 minutes or until soft. Add tomato paste and garlic, and stir to combine. Increase heat to high, add wine and apple juice, and bring to the boil for 5 minutes or until reduced by two-thirds.

• 3.
  Return lamb and add water to cover. Bring to a simmer, cover surface with baking paper and cover pan tightly with foil. Roast for 3 hours or until meat is tender. Remove lamb from liquid and pull meat from bone. Cool.
• 4.
  Strain liquid into a saucepan and place over medium-high heat. Bring to boil and simmer for 20-25 minutes or until reduced by two-thirds.
• 5.
  Meanwhile, for the almond cream, whisk almond meal, sherry, 2 tbs oil and 1/3 cup (80ml) water in a saucepan over medium heat for 2 minutes or until warm. Remove from heat and whisk in egg and yolk. Gradually whisk in 190ml oil until combined. Return to medium heat and whisk for 2 minutes or until thickened.
• 6.
  Meanwhile, heat remaining 1/2 cup (125ml) oil in a large frypan over mediumhigh heat. Coat lamb meat in rice flour, shaking off excess, and cook, turning, for 4 minutes or until crispy. Drain lamb on paper towel and add to reduced cooking liquid. Cook for 1 minute or until glazed.
• 7.
  Divide almond cream, lamb and kale among plates. Scatter with almonds.