Servings: 6-8
Prep time: 12 hours
Total time: 16 hours

Ingredients

for the lamb:
1 cup sea salt
1/2 cup garlic cloves, skin-on, and crushed
2 tablespoons whole black peppercorns plus 2 teaspoons
12 bay leaves
3 large rosemary sprigs
1/2 bunch flat-leaf parsley
1/2 bunch thyme
1 (3 pound) lamb shoulder
2 teaspoons fennel seeds
1 tablespoon ground cumin
1 teaspoon smoked paprika
3 tablespoons sunflower oil

for the black garlic mayonnaise:
1 tablespoon black garlic purée
1 tablespoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
3 large egg yolks
kosher salt, to taste
1 1/3 cups sunflower oil

to serve:
corn tortillas, warmed
sauerkraut

Directions

1. Brine the lamb: Heat 8 cups|2 liters water in a large saucepan over high. Add the salt and stir until dissolved, then add in the garlic, 2 tablespoons|20 grams peppercorns, bay leaves, rosemary, parsley, and thyme and cool completely. Add in the lamb, cover, and refrigerate overnight.

2. The next day, heat the oven to 340°F|170°C. Remove the lamb from the brine and allow to come to room temperature. Heat the remaining peppercorns and the fennel seeds over medium heat in a small skillet until fragrant, about 2 minutes. Cool completely, then grind into a powder and mix with the cumin and paprika. Rub the lamb all over with the sunflower oil and the spices. Place in a roasting dish and cover with foil. Cook for about 3 to 4 hours, or until incredibly tender.

3. Meanwhile, make the black garlic mayonnaise: In a medium bowl, whisk together the garlic purée, mustard, lemon juice, egg yolks, and salt. While whisking constantly, slowly stream in the oil until emulsified.

4. To serve, thinly slice or pull apart the lamb meat and divide between tacos. Top with some black garlic mayonnaise and the sauerkraut.