Roast lamb shoulder with potatoes and fennel

dinner · ⏱ 270 min · 5 portions · 35.0 g carbs / portion

v3 · rb0e705f985 20260727Z1751 fennel frond to taste 🌀 massage the dry rub onto the lamb ⏳ ⏱ 1 h marinate the lamb ⏱ 1 h bring the lamb to room temperature 🔥 heat the oven to 190°C 🔥 mix the vegetables in a roasting dish with wine, stock, rosemary, oregano, and salt 🔥 ⏱ 3 h place the lamb in the centre of the roasting dish, cover with foil, and roast at 190°C 🔥 ⏱ 30-45 min remove the lamb, turn the heat up to 240°C, and roast the lamb on a tray until fork tender ⏳ ⏱ 20-30 min rest the lamb covered with foil 🔥 ⏱ 20 min return the vegetables to the oven and roast until nicely browned with some crispy edges 🍽 put the lamb and any juices collected on top of the vegetables, scatter the fennel fronds over, and serve Roast Lamb 🎉 1.5 kg lamb shoulder 1½ tsp black peppercorns 1½ tsp cumin seeds 1 tsp paprika ½ tsp ground cinnamon ¾ tsp salt 4 pieces potato 3 pieces fennel bulb 2 pieces onion 12 pieces garlic clove 3 tbsp rosemary leaf 15 g oregano leaf 150 ml dry white wine 300 ml chicken stock black pepper to taste fennel frond
http://flowcooking.food/en-us/recipe/533/roast-lamb-shoulder-with-potatoes-and-fennel/