Abruzzo Lamb

Abruzzo is a mountainous religion in Central Italy which is known for lamb dishes.
This dish is cooked in a slow cooker and I have not made yet because when I went shopping I forgot my list and did not but any pancetta so I created the Moroccan Lamb dish instead (which by the way is delicious).

This recipe serves about 4-5 people with some pasta and a salad.

Prep time: 30 minutes
Cooking Time: 6-8 hours
Cooking temp: low
Cooker size: standard

Ingredients

• 1 Tablespoon olive oil
• 750 grams lean lamb leg diced
• 75 grams pancetta diced
• 1 large onion chopped
• 2 cloves of garlic chopped
• 2 tablespoons plain flour
• 300 ml chicken of lamb stock
• 1 tablespoon tomato paste
• 2 teaspoons brown sugar
• 2-3 sprigs of fresh rosemary
• 250 grams cherry tomatoes
• salt and pepper

Method

• Preheat the slow cooker
• Heat the oil to a large saucepan gradually add the lamb cooking until brown and all the lamb is added
• Remove the lamb from the pot and set aside
• Add the onion and pancetta to the pan and cook for about 5 minutes
• Add the garlic and cook for a further 2 minutes
• Add the flour, stock, tomato paste, rosemary and the cooked meat
• Bring the mix to the boil and add some salt and pepper
• Gently pour the mix into the slow cooker and cook for 6-8 hours on low

Serve tossed with pasta, some fresh Italian bread and a side salad.