Slow Cooked Crock Pot Roman Lamb

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

• Servings: 10
• 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 vinegar
• 1 cup water
• 6 lambs kidneys, soaked in milk

Recipe

• 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 vinegars & cup of water. 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.