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Slow roasted lamb shoulder and fennel with agrodolce dressing

Slow roasted lamb shoulder and fennel with agrodolce dressing
4.8 51 évaluations
Prép. 30min
Total 5h 15min
8 portions
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Ingrédients

Lamb shoulder and vegetables
  • lemon
    1
  • garlic cloves
    6
  • black peppercorns
    1 tsp
  • extra virgin olive oil
    60 g
  • sea salt flakes
    2 tsp
  • ground nutmeg
    ½ tsp
  • ground cinnamon
    ½ tsp
  • lamb, shoulder, bone in scored around the bone
    1500 - 2000 g
  • hot water
    500 g
  • small potatoes cut into halves (see Tips)
    16
  • fennel bulb trimmed and cut into thick wedges (fronds reserved for garnishing)
    2
Agrodolce
  • water
    100 g
  • red wine vinegar
    100 g
  • white sugar
    50 g
  • garlic clove
    1
  • red onions (approx. 300 g), cut into halves
    2
  • currants
    60 g
  • fennel seeds
    2 tbsp
  • salt
    1 tsp
  • ground black pepper
    ¼ tsp
  • balsamic vinegar
    30 g
  • fresh flat-leaf parsley leaves only
    10 sprigs
  • fresh mint leaves only, plus extra for garnishing
    6 sprigs

Infos nut. par 1 portions

Calories 582.1 kcal / 2445.3 kJ
Protides 47.4 g
Lipides 30.6 g
Glucides 26.8 g
Fibre 5 g
Graisses saturées 10.2 g
Sodium 996 mg

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Également présenté dans

Easter around the world 28 Recettes
Australie et Nouvelle-Zélande
Entertaining with Dani Valent 95 Recettes
Australie et Nouvelle-Zélande

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