![Slow roasted lamb shoulder and fennel with agrodolce dressing Slow roasted lamb shoulder and fennel with agrodolce dressing](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/F8C355E5-AA27-4BE2-B60A-95A24F0390C8/Derivates/A37B7E02-3A22-4EF2-8E9D-8B83D41B6B45.jpg)
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Slow roasted lamb shoulder and fennel with agrodolce dressing
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Lamb shoulder and vegetables
- 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, scored around the bone
- 500 g hot water
- 16 small potatoes, cut into halves (see Tips)
- 2 fennel bulb, trimmed and cut into thick wedges (fronds reserved for garnishing)
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
- Nutrição
- por 1 portions
- Energia
- 2445.3 kJ / 582.1 kcal
- Proteína
- 47.4 g
- Hidratos de carbono
- 26.8 g
- Gordura
- 30.6 g
- Gordura saturada
- 10.2 g
- Fibra
- 5 g
- Sódio
- 996 mg
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