Recipe by French Tart
An original & very old recipe from Italian friends in Northern Italy - this recipe has been handed down through the ages & is an absolute show stopper for large family gatherings! After the initial browning of the meat, it cooks beautifully in a slow cooker or crock pot, slowly fragrancing the kitchen with a mouthwatering aroma! I have given the quantities that were originally given to me - that is LARGE, up to 14 hungry people! The recipe can be halved for a smaller gathering however. The legs of lamb I used were about 2 kilos each, that's about 4 1/2 lbs.If you are unsure about boning a leg of lamb yourself, ask your butcher to do it for you OR use ready boned & diced mixed lamb meat. Roman lamb is best served with plain steamed potatoes to mop all those yummy juices up with & some fresh green beans. It is also BRILLIANT as a pie filling afterwards - that's if you have any left!
Top Review by Chef Romano-Clarke
This lamb smelled amazing while cooking! It made both my husband and I remark "why don't we have lamb more often??" The answer to that question is the cost - I could only get lamb stew meat at my local market and it was almost $10/lb. But it was worth it as this dish was delicous! I halved the recipe as it was only two of us. I am making shepherd's pie with the leftovers tonight! Based on other reviews I used only most of a 2 oz can of anchovies but I will use all two oz next time. Halved everything else. I served with steamed potatoes, green beans, salad and a crusty loaf. Thanks French Tart! I can't wait to serve this dish to guests!
- 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
- fresh ground black pepper
- 3 -4 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 cup water
- 6 lambs kidneys, soaked in milk
Directions See How It's Made
- 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.