Slow Cooked Abruzzi Lamb

by mediocremum on 25/10/2011

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This one of our most favourite slow cooker recipes of all time.  I can’t emphasize enough how gorgeous it is.  It does serve 3-4 but we ate it all between the two of us.

5.0 from 2 reviews
Slow Cooked Abruzzi Lamb
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • 1 TBSP of olive oil
  • 500-750 g of lamb or mutton cubed
  • Salt and pepper
  • 100g pancetta
  • 1 large onion
  • 1 tsp of lazy garlic or 2 garlic cloves
  • 2 TBSP of plain flour
  • 300 ml of lamb stock
  • I TBSP tomato purée
  • 2 tsp of light muscovado sugar
  • 2-3 sprigs of rosemary
  • 300g cherry tomatoes
  • Tagliatelle
  • Salad
Instructions
  1. Preheat slow cooker
  2. Heat oil in a frying pan; season the lamb with a bit of salt and pepper and then brown (5-7 min), transfer to slow cooker.
  3. Saute the onions with the pancetta for 3-5 minutes until the onion is soft, add the garlic and cook for two minutes, sprinkle with flour, stir and cook for another a minute.
  4. Add the stock gradually stirring continuously until it thickens. Add the tomato purée, sugar, rosemary and bring to a boil.
  5. Pour over lamb in slow cooker and top with cherry tomatoes. Replace the lid and cook for at least 8 hours.
  6. Serve over a bed of tagliatelle with a side green salad.

This Post Links to Hun…What’s for dinner?

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