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1
Set the lamb on a work surface.
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2
In a small bowl, combine the piment dEspelette with the grated garlic, the thyme, 1 1/2 tablespoons of kosher salt and 2 tablespoons of the oil to form a paste; rub the paste all over the lamb.
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3
Roll up the lamb and tie with kitchen string at 1-inch intervals; wrap in plastic and refrigerate overnight.
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4
Unwrap the lamb and bring it to room temperature.
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5
Preheat the oven to 500.
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6
Place the lamb in a large enameled cast-iron casserole and roast for 20 minutes, until browned on the bottom.
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7
Turn the lamb over and roast for another 10 minutes.
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8
Add the sherry and 1 cup of water and cover.
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9
Reduce the oven temperature to 225 and braise the lamb for 2 hours.
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10
Add the onions, cover and cook for 1 hour longer.
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11
Uncover the casserole and cook for about 30 minutes, until the onions have softened and the lamb is fork-tender.
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12
Remove the casserole from the oven and stir in the dates.
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13
Let stand at room temperature for 20 minutes.
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14
Spoon off as much fat as possible from the juices.
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15
In a large skillet, heat the remaining 1/4 cup of oil.
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16
Add the halved garlic cloves and cook over high heat, stirring, until they are lightly golden, about 1 minute.
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17
Add the kale, season with kosher salt and cook, tossing, until just tender, about 4 minutes.
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18
Remove the strings from the lamb and carve the meat into thick slices.
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19
Transfer the kale to shallow bowls and top with the lamb.
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20
Spoon the onions, dates and juices all around.
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21
Garnish with the almonds and orange zest, sprinkle with sea salt and pepper and serve right away.
