Slow-cooked lamb shoulder with pumpkin agrodolce and wilted spinach

Step 1

Place fennel seeds, garlic and 1 teaspoon sea salt in a mortar and pestle. Crush to a paste and stir in 2 tablespoons oil. Slash lamb skin in a criss cross pattern with a sharp knife. Coat lamb in fennel mixture, then place in a dish, cover and refrigerate overnight.

Step 2

Preheat oven to 160°C. Place lamb and any marinade in a roasting pan. Roast for 2 1/2-3 hours until the lamb is fork-tender. 1 hour before the end of the cooking time, begin preparing the pumpkin agrodolce.

Step 3

For agrodolce, combine all ingredients, except pumpkin and pine nuts, in a large bowl. Add pumpkin and toss to coat well. Spread on a large baking tray. Season with salt and pepper. Roast for 50-60 minutes, turning from time to time, until tender. Remove from oven, cover with foil and rest for 20 minutes, then toss with pine nuts.

Step 4

Meanwhile, rinse spinach, then shake off excess water. Heat a large frypan on medium-high heat. Add remaining 1 tablespoon oil and when hot, add the spinach and cook, stirring, for 2-3 minutes until just wilted.

Step 5

Season well with salt and pepper, then serve with the lamb and pumpkin.