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
Method
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
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