Slow roasted lamb shoulder and fennel with agrodolce dressing

Name: Slow roasted lamb shoulder and fennel with agrodolce dressing
Prep time: 30 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 8 portions
Ingredients: 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; 500 g hot water; 16 small potatoes; 2 fennel bulb; 100 g water; 100 g red wine vinegar; 50 g white sugar; 1 garlic clove; 2 red onions; 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; 6 sprigs fresh mint

4.7 60 évaluations

Préparation 30min

Total 5h 15min

8 portions

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