Slow roasted lamb shoulder and fennel with agrodolce dressing

Slow roasted lamb shoulder and fennel with agrodolce dressing

4.8 52 oceny

Przygotowanie 30 min

Czas całkowity 5 godz. 15 min

8 portions

Składniki

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

Wartości odżywcze na 1 portions

Kalorie 582.1 kcal / 2445.3 kJ

Białko 47.4 g

Tłuszcz 30.6 g

Węglowodany 26.8 g

Błonnik 5 g

Tłuszcz nasycony 10.2 g

Sód 996 mg

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