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Slow roasted lamb shoulder and fennel with agrodolce dressing
Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
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
- Inf. nutricional
- por 1 portions
- Calorías
- 2445.3 kJ / 582.1 kcal
- Proteína
- 47.4 g
- Carbohidratos
- 26.8 g
- Grasa
- 30.6 g
- Grasa saturada
- 10.2 g
- Fibra
- 5 g
- Sodio
- 996 mg
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