Slow Cooked Crock Pot Roman Lamb
photo by Peter J
- Ready In:
- 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
- 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.
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!
I am so glad I tried this, as it is the first recipe for lamb that I found that It comes out meltingly, mouthwateringly tender...The only reason It did not get 5 stars is that the anchovies seemed to overwelm the lamb. (I halved the recipie and only put in a 2ounce can, but it was still very overwelming, and I love anchovies!!)..Next time, and there will DEFINATLY be a next time, I will probably omit the anchovies and add a sliced up lemon instead....Thanks for a whole new way to cook lamb...
I had messaged French Tart about clarification with lamb quantities. With her feedback and instructions my SO and I proceeded to make this! We used 3 lbs of lamb, from the leg, cut into approximately 3 inch chunks. Kept the ratios of everything else the same and didn't change anything else. <br/><br/>This smelled wonderful cooking over night. The most "difficult" part is searing the lamb bits in the pan as it is a bit time consuming. I think you could skip this step but it adds a little bit of texture and flavor if you do the searing. This is an intensely flavored meal, with tender, falling apart lamb. This is perfect served over plain white rice and with a crisp side salad. I am echoing other reviews and think the anchovies (although I LOVE anchovies) could be scaled back a teeny bit. Regardless, this recipe is a keeper.
According to America's Test Kitchen (and my own testing), pre-cooking the meat does not seal in any juices...so I skipped that step and simply threw it all in a slow cooker. I made a half sized recipe, and as noted by many I reduced the anchovies to 1oz. This is probably the best lamb I have ever had. Thanks for sharing!
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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