Slow Cooked Crock Pot Roman Lamb - cooking recipe

Ingredients
    2 leg of lamb
    4 -6 ounces butter
    4 -6 tablespoons olive oil
    1 whole bulb of garlic, peeled
    1 (5 ounce) can anchovies
    1 bunch fresh rosemary
    salt
    fresh ground black pepper
    3 -4 tablespoons balsamic vinegar
    1 tablespoon red wine vinegar
    1 cup water
    Optional
    6 lambs kidneys, soaked in milk
Preparation
    Bone and dice the legs of lamb into apple size chunks.
    Drain & chop the lamb's kidneys if using into small dice.
    Heat up small quantities of olive oil and butter together & brown the lamb pieces over a very high heat until nutty brown and completely sealed. DO NOT overcrowd the pan - take your time!
    Place the lamb into a crock pot as you brown them.
    If using the kidneys, brown them quickly over a high heat too & add to the lamb.
    In a food mixer, mix together the following: anchovies, rosemary leaves - not the branches, the peeled cloves garlic, salt & pepper, balsamic & red wine vinegars & cup of water. Blitz until thoroughly blended & smooth.
    Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
    Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
    Cook on automatic for up to maximum time - 8-12 hours OR on high for 4 hours & then low for up to 6 hours. The meat will be meltingly tender & have made a thinner sauce/gravy.
    This can be kept warm for up to 2 hours too - and it freezes beautifully!
    Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
    Can also be eaten Summer style with fresh crusty bread or pasta and salad.

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