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Slow roasted lamb shoulder and fennel with agrodolce dressing
Ingredients
Lamb shoulder and vegetables
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lemon1
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garlic cloves6
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black peppercorns1 tsp
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extra virgin olive oil60 g
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sea salt flakes2 tsp
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ground nutmeg½ tsp
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ground cinnamon½ tsp
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lamb, shoulder, bone in scored around the bone1500 - 2000 g
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hot water500 g
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small potatoes cut into halves (see Tips)16
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fennel bulb trimmed and cut into thick wedges (fronds reserved for garnishing)2
Agrodolce
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water100 g
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red wine vinegar100 g
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white sugar50 g
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garlic clove1
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red onions (approx. 300 g), cut into halves2
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currants60 g
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fennel seeds2 tbsp
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salt1 tsp
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ground black pepper¼ tsp
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balsamic vinegar30 g
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fresh flat-leaf parsley leaves only10 sprigs
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fresh mint leaves only, plus extra for garnishing6 sprigs
Difficulty
easy
Nutrition per 1 portions
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