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Try Our Top Rated Lamb Recipes

 
French Lamb Casserole
Minted Lamb with Couscous
Lamb Rogan Josh
Turkish Lamb Pilau
Slow Cooked Lamb Curry
Lamb Daube
Lamb and Vegetable Stew
Honey Lamb Shanks
Leg of Lamb with Vegetables
Lamb Romana
Lamb Moussaka
 
<All Lamb Recipes>
 

Top Rated Lamb Recipe:French Lamb Casserole


 

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Kiwi
Posted 2263 days ago
I made this while my wife was away shopping in Auckland, and she was most impressed! Couldn't find the herbs, so just used an Italian mix, and added kumara (sweet potato) to bulk it out. Delic. Served with new potatoes and salad.
cat
Posted 2370 days ago
Make this! this is one of the nicest recipes I've ever made, the meat was so tender it just melted in the mouth, I did add 2 dessert spoons of honey though as I found the wine made the sauce rather bitter
Lilu
Posted 2484 days ago
Marvellous! Do make this, you will not be disappointed.
 

Slow Cooker Recipes > Lamb Recipes

Slow Cooker Recipe

Lamb Romana

Lamb Romana

Lamb Romana is rated 2.7 / 5 based on 55 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

Get the great taste of Italy with this traditional Italian lamb dish that has been adapted for slow cookers.

Ingredients

  • 1.5 lb (700 g) boned leg of lamb trimmed of excess fat and cut into 2½cm (1inch) cubes
  • 1 garlic cloves peeled and crushed
  • 6 oz (180g) onions peeled
  • 1 green pepper cored, seeded and sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 2 teaspoons olive oil
  • 1 cup red Italian wine
  • 2oz (50g) butter
  • 4 oz (110g) button mushrooms salt
  • freshly ground black pepper
  • 1 tablespoon (all-purpose) plain flour
  • 4 oz (110g) parsley sprigs, to garnish

Steps:

  • Place the lamb cubes in a large bowl with the garlic, onions, green pepper, herbs, oil and 150 ml (1/2 cup) of the wine. Cover and leave to marinate in the refrigerator for at least 4 hours.
  • Drain off the marinade liquid and reserve. Melt 25g (1oz) of the butter in a frying pan. Add the meat and vegetables and fry briskly for 2-3 minutes. Transfer to the stoneware pot, draining well.
  • Add the mushrooms, reserved marinade liquid and remaining wine to the pan and bring to the boil, stirring well. Pour over the meat in the stoneware pot and season to taste with salt and pepper.
  • Cover and cook on Low for 8-10 hours or High for 4-5 hours.
  • Thirty minutes before the cooking time is finished, mix the remaining butter with the flour to make a paste. Add to the sauce in small pieces and stir until the sauce thickens. Taste and adjust the seasoning.
  • Serve on a bed of buttered noodles or rice, garnished with small sprigs of parsley.
  • Recipe End

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