Sumac Lamb & Fava Cassoulet - Edible Ojai & Ventura County

Ingredients

• 1½- to 2 pound lamb shoulder with bone
• 1 tablespoon sumac
• 3 tablespoons olive oil
• 4 cloves garlic, roughly chopped
• 1 medium onion, sliced into 1½-inch slices
• 1 shallot, roughly chopped
• ½ bunch baby kale, roughly chopped into 1½-inch pieces
• 1 (16 ounce) can San Marzano tomatoes
• 12 ounces fava beans, canned (drained) or fresh, cooked
• 1 bay leaf
• 1½ cup chicken stock
• ½ cup dry white wine
• 1 tablespoon sea salt
• 1 teaspoon Rôtie roasted black pepper*
• 1½ cups sourdough croutons (recipe below)
• ½ pound sheep milk cheese, grated
• 4 sage leaves
• 4 sprigs of fresh thyme
• 1 cup chopped sourdough bread (cut into ¾-inch pieces)
• ¼ cup olive oil
• 1–2 cloves garlic, chopped
• ¼ cup fresh parsley, roughly chopped
• Salt and pepper