Slow Cooked Crock Pot Roman Lamb

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!

• Ready In: 9 hrs
• Serves: 10-14

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

Directions

1. Bone and dice the legs of lamb into apple size chunks.
2. Drain & chop the lamb's kidneys if using into small dice.
3. 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!
4. Place the lamb into a crock pot as you brown them.
5. If using the kidneys, brown them quickly over a high heat too & add to the lamb.
6. 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.
7. Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
8. Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
9. 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.
10. This can be kept warm for up to 2 hours too - and it freezes beautifully!
11. Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
12. Can also be eaten Summer style with fresh crusty bread or pasta and salad.