Slow roasted lamb shoulder and fennel with agrodolce dressing

Slow roasted lamb shoulder and fennel with agrodolce dressing

4.8 51 valoraciones

Prep. 30min

Total 5h 15min

8 portions

Ingredientes

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

Inf. nutricional por 1 portions

Calorías 582.1 kcal / 2445.3 kJ

Proteína 47.4 g

Grasa 30.6 g

Carbohidratos 26.8 g

Fibra 5 g

Grasas saturadas 10.2 g

Sodio 996 mg

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