Gnocchi with slow-roasted lamb, crème fraîche and greens – The Irish Times
Inspired by a recent visit to Allta on Dublin’s quays
Keywords
- magazine
- mark-moriarty
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Ingredients
- 400g piece of lamb shoulder, off the bone
- 50ml chicken stock
- Sea salt
- 1tbs vegetable oil
- 30g butter
- 230g fresh gnocchi
- 150ml white wine
- 150ml chicken stock
- Juice and zest of one lemon
- 30g crème fraîche
- 1tbs capers
- Picked parsley leaves, for garnish
- Dill fronds, for garnish
- 1 red onion, peeled and thinly sliced
- pepper
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