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.
Slow Cooked Abruzzi Lamb
Recipe Type: Main
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
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
- Preheat slow cooker
- 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.
- 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.
- Add the stock gradually stirring continuously until it thickens. Add the tomato purée, sugar, rosemary and bring to a boil.
- Pour over lamb in slow cooker and top with cherry tomatoes. Replace the lid and cook for at least 8 hours.
- Serve over a bed of tagliatelle with a side green salad.
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