Slow Cooked Crock Pot Roman Lamb Food

LEG OF LAMB FOR THE SLOW COOKER / CROCK POT

Steps:

• Make small incisions in leg of lamb and insert the slices of garlic in each incision.
• Rub olive oil, rosemary around the lamb and season with salt and pepper.
• In large non-stick pan, brown leg of lamb.
• While the lamb is browning, you can prepare the slow cooker/crock pot. Pour the stock and soy sauce into the slow cooker/crock pot. When the lamb is finishing browning add it to the slow cooker/crock pot.
• Cover and cook for 8-10 hours on low setting.
• Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

SLOW COOKER ROASTED LEG OF LAMB

Steps:

• Bring leg of lamb to room temperature, about 2 hours.
• Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
• Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.

LAMB IN THE SLOW COOKER

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.

SLOW COOKED CROCK POT ROMAN LAMB

Steps:

• 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.

SLOW COOKED LAMB WITH ONIONS AND THYME

Steps:

• Heat oven to 160 degrees Celsius
• Season meat well and fry in a 3 Tbsp olive oil over a high heat in a dutch oven about 8 minutes, turning until evenly browned.
• Remove to a plate.
• Thinly slice the onions and fry in dutch oven about 10 minutes until softened and browned, but not burnt.
• Add thyme sprigs.
• Return lamb to dutch oven and add wine.
• cover tightly and bake 3 hours.

SLOW COOKED PORTUGUESE LAMB

Steps:

• Preheat the oven to 150°C.
• Trim all the fat off the leg of lamb.
• Put the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, spring onions, onions, garlic, rosemary, thyme, salt and pepper.
• Cover and heat in oven for 4 hours.
• After 4 hours add the chick peas and butter beans.
• Increase the heat to 200°C and cook uncovered for another hour.

SLOWED COOKED LAMB

Steps:

• Place the onion and garlic in the bottom of the slow cooker pot.
• Place lamb on top and arrange lemon slices on top.
• Top with rosemary sprigs, and cook on low for 6 hours. (Time will vary depending on your cooker, and the size of your piece of lamb).

SLOW COOKER LEG OF LAMB

Steps:

• Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
• Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
• Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.