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Ingredients
US|METRIC
6 SERVINGS
- 120 mL olive oil
- 1.5 kilograms lamb shoulder (piece of, bone in)
- 1 liter brown chicken stock (4 cups)
- 1 carrot (each, celery stalk and onion, coarsely chopped)
- 1 fresh bay leaf (each, and rosemary sprig)
- 1 thyme sprig
- 1 tsp. thyme leaves
- 130 grams softened butter
- 3 Japanese eggplant (small, halved lengthways, flesh scored)
- 1 garlic clove (crushed)
- 600 grams potatoes (kipfler, scrubbed, coarsely chopped)
- 18 baby carrots (trimmed)
- 12 fennel (each finger, halved, see note, and baby turnips, trimmed)
- 2 Tbsp. mint (coarsely chopped)
- fennel pollen (To garnish:, see note, optional)
- 1 cup mint (each, basil and flat-leaf parsley, loosely packed)
- 80 mL olive oil (or to taste, 1/3 cup)
- 60 mL red wine vinegar (¼ cup)
- 1 Tbsp. Dijon mustard
- 2 anchovies (white)
- 1 Tbsp. capers (small salted, rinsed)
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NutritionView More
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1140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1140Calories from Fat610 |
| % DAILY VALUE |
| Total Fat68g105% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol215mg72% |
| Sodium870mg36% |
| Potassium3870mg111% |
| Protein65g |
| Calories from Fat610 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber24g96% |
| Sugars11g |
| Vitamin A140% |
| Vitamin C140% |
| Calcium35% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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