Slow roasted lamb shoulder and fennel with agrodolce dressing

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