Roast Lamb Shoulder with Potatoes and Fennel

ottolenghi.co.uk

Emma Smith

1 bone-in lamb shoulder (about 1½kg), left at room temperature for about an hour

subheading: For the dry rub:

1½ tsp black peppercorns, coarsely crushed in a mortar

1½ tsp cumin seeds, coarsely crushed in a mortar

1 tsp paprika

½ tsp ground cinnamon

subheading: For the vegetables:

4 medium king edward potatoes (750g), peeled and cut into 4cm pieces

3 fennel bulbs (600g), cut into 2cm wedges, fronds reserved

2 onions (360g), peeled, halved and cut into 3cm wedges

12 garlic cloves, peeled

3 tbsp rosemary leaves, roughly chopped

15g oregano leaves, roughly chopped

150ml dry white wine

300ml chicken stock

Fine sea salt and black pepper

Directions at ottolenghi.co.uk

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