Dispositivos e acessórios
Slow roasted lamb shoulder and fennel with agrodolce dressing
Preparação 30min
Total 5h 15min
8 portions
Ingredientes
Lamb shoulder and vegetables
-
lemon1
-
garlic cloves6
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black peppercorns1 tsp
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extra virgin olive oil60 g
-
sea salt flakes2 tsp
-
ground nutmeg½ tsp
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ground cinnamon½ tsp
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lamb, shoulder, bone in scored around the bone1500 - 2000 g
-
hot water500 g
-
small potatoes cut into halves (see Tips)16
-
fennel bulb trimmed and cut into thick wedges (fronds reserved for garnishing)2
Agrodolce
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water100 g
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red wine vinegar100 g
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white sugar50 g
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garlic clove1
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red onions (approx. 300 g), cut into halves2
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currants60 g
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fennel seeds2 tbsp
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salt1 tsp
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ground black pepper¼ tsp
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balsamic vinegar30 g
-
fresh flat-leaf parsley leaves only10 sprigs
-
fresh mint leaves only, plus extra for garnishing6 sprigs
Dificuldade
fácil
Nutrição por 1 portions
Sódio
996 mg
Proteína
47.4 g
Energia
2445.3 kJ /
582.1 kcal
Gordura
30.6 g
Fibra
5 g
Gordura saturada
10.2 g
Hidratos de carbono
26.8 g
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