
Devices & Accessories
Slow roasted lamb shoulder and fennel with agrodolce dressing
Prep. 30min
Total 5 h 15min
8 portions
Ingredients
Lamb shoulder and vegetables
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lemon1
-
garlic cloves6
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black peppercorns1 tsp
-
extra virgin olive oil60 g
-
sea salt flakes2 tsp
-
ground nutmeg½ tsp
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ground cinnamon½ tsp
-
lamb, shoulder, bone in scored around the bone1500 - 2000 g
-
hot water500 g
-
small potatoes cut into halves (see Tips)16
-
fennel bulb trimmed and cut into thick wedges (fronds reserved for garnishing)2
Agrodolce
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water100 g
-
red wine vinegar100 g
-
white sugar50 g
-
garlic clove1
-
red onions (approx. 300 g), cut into halves2
-
currants60 g
-
fennel seeds2 tbsp
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salt1 tsp
-
ground black pepper¼ tsp
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balsamic vinegar30 g
-
fresh flat-leaf parsley leaves only10 sprigs
-
fresh mint leaves only, plus extra for garnishing6 sprigs
Nutrition per 1 portions
Calories
582.1 kcal /
2445.3 kJ
Protein
47.4 g
Fat
30.6 g
Carbohydrates
26.8 g
Fiber
5 g
Saturated fat
10.2 g
Sodium
996 mg
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