Slow roasted lamb shoulder and fennel with agrodolce dressing
TM6 TM5 TM31

Slow roasted lamb shoulder and fennel with agrodolce dressing

4.8 (41 ratings)

Ingredients

Lamb shoulder and vegetables

  • 1 lemon
  • 6 garlic cloves
  • 1 tsp black peppercorns
  • 60 g extra virgin olive oil
  • 2 tsp sea salt flakes
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1500 - 2000 g lamb, shoulder, bone in, scored around the bone
  • 500 g hot water
  • 16 small potatoes, cut into halves (see Tips)
  • 2 fennel bulb, trimmed and cut into thick wedges (fronds reserved for garnishing)

Agrodolce

  • 100 g water
  • 100 g red wine vinegar
  • 50 g white sugar
  • 1 garlic clove
  • 2 red onions (approx. 300 g), cut into halves
  • 60 g currants
  • 2 tbsp fennel seeds
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 30 g balsamic vinegar
  • 10 sprigs fresh flat-leaf parsley, leaves only
  • 6 sprigs fresh mint, leaves only, plus extra for garnishing

Nutrition
per 1 portions
Calories
2445.3 kJ / 582.1 kcal
Protein
47.4 g
Carbohydrates
26.8 g
Fat
30.6 g
Saturated Fat
10.2 g
Fibre
5 g
Sodium
996 mg

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