Lamb Shoulder With Citrus Fennel Salad Recipes

SLOW-ROAST LAMB WITH CINNAMON, FENNEL & CITRUS

Steps:

• Put the lamb into a large food bag with all the juice and marinate overnight.
• The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
• Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
• Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

LAMB SHOULDER WITH CITRUS-FENNEL SALAD

Steps:

• Preheat oven to 300°F. Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about 1/4" deep and spacing cuts about 3/4" apart. Season generously all over with salt and pepper.
• Combine grated garlic, oil, red pepper flakes, grated zest, and 2 Tbsp. rosemary in a small bowl. Rub all over lamb, working into score marks and anywhere there is an opening. Place lamb in a large cast-iron skillet or baking dish. (At this point the lamb can be covered and chilled up to 1 day if you want to break up the prep.)
• Arrange garlic heads, cut side down, around lamb and add strip of zest. Pour in wine and cover tightly with foil. Roast until meat is falling off the bone and fork-tender, 5-5 1/2 hours. Keep covered and let rest 30 minutes.
• Gently toss orange pieces and fennel with lemon juice in a medium bowl; season lightly with salt.
• Tear the meat off the bones in large pieces and mound on a platter. Arrange citrus and fennel salad next to meat. Top meat with more rosemary and drizzle pan juices over.
• Do Ahead
• Lamb can be roasted 1 day ahead. Let cool; cover and chill. Gently reheat, covered, in a 300°F oven until warmed all the way through, at least 1 hour, before serving.

CITRUS FENNEL SALAD

Steps:

• For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
• For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.