Ingredients for Slow Cooked Crock Pot Roman Lamb
- Leg Of Lamb
- Butter
- 2 tbsp olive oil
- Bulb Of Garlic
- Anchovies
- Fresh Rosemary
- 2 tbsp sea salt
- Fresh Ground Black Pepper
- Balsamic Vinegar
- Red Wine Vinegar
- Water
- Lambs Kidneys
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How to Make Slow Cooked Crock Pot Roman Lamb
- Preheat oven to 400°F (200°C).
- Season the lamb generously with salt and pepper.
- In a large oven-safe skillet or Dutch oven, brown the lamb legs (or lamb pieces) on all sides over medium-high heat. This will take about 5-7 minutes per side. Remove the lamb from the skillet and set aside.
- Add the olive oil to the skillet and sauté the onions and garlic until softened, about 5 minutes. Stir in the rosemary, thyme, and oregano.
- Return the browned lamb to the skillet. Add the tomatoes, tomato paste, red wine, beef broth, and bay leaves.
- Bring the mixture to a simmer on the stovetop. Then transfer everything to your slow cooker.
- Cook on low for 8-10 hours, or until the lamb is incredibly tender and easily falls apart.
- Remove the lamb from the slow cooker and shred it with two forks. Skim off excess fat from the cooking liquid.
- Return the shredded lamb to the slow cooker and stir to combine with the cooking liquid. Serve hot with steamed potatoes and green beans.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
3g
Fat
34g
Carbs
0g
