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Slow roasted lamb shoulder and fennel with agrodolce dressing
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Ingredients
Lamb shoulder and vegetables
- 6 garlic cloves
- 1 lemon, zest peeled into strips (1 x 4 cm - no white pith) and juice
- 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
- 250 - 500 g hot water
- 2 fennel bulb, trimmed and cut into thick wedges (fronds reserved for garnishing)
- 16 small potatoes, cut into halves (see Tips)
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
- Fiber
- 5 g
- Sodium
- 996 mg
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