Compatible versions
Slow roasted lamb shoulder and fennel with agrodolce dressing
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
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
- Nutrition
- per 1 portions
- Calories
- 2445.3 kJ / 582.1 kcal
- Protein
- 47.4 g
- Carbohydrates
- 26.8 g
- Fat
- 30.6 g
- Saturated Fat
- 10.2 g
- Fibre
- 5 g
- Sodium
- 996 mg
Alternative recipes
Show allBeef tacos
25min
San choy bau (Matt Sinclair)
30min
Broccoli and ham pasta bake
1 godz.
Baked Chicken Pizzaiola
55 min
Zucchini cheddar slice
45 min
Okonomiyaki
30min
Thai red chicken curry
30min
Stir-fry beef bowl
35 min
Moroccan chicken with couscous
1 godz. 5 min
Easy satay chicken
40min
Meatballs with tomato sauce
40min
Chicken meatballs with coconut rice
35 min