Slow Cooked Crock Pot Roman Lamb

• 2 leg of lamb
• 4 -6 ounces butter
• 4 -6 tablespoons olive oil
• 1 whole bulb of garlic, peeled
• 1 (5 ounce) can anchovies
• 1 bunch fresh rosemary
• salt
• fresh ground black pepper
• 3 -4 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 cup water
• Optional
• 6 lambs kidneys, soaked in milk

1. Bone and dice the legs of lamb into apple size chunks.
2. Drain & chop the lamb's kidneys if using into small dice.
3. Heat up small quantities of olive oil and butter together & brown the lamb pieces over a very high heat until nutty brown and completely sealed. DO NOT overcrowd the pan - take your time!
4. Place the lamb into a crock pot as you brown them.
5. If using the kidneys, brown them quickly over a high heat too & add to the lamb.
6. In a food mixer, mix together the following: anchovies, rosemary leaves - not the branches, the peeled cloves garlic, salt & pepper, balsamic & red wine vinegars & cup of water. Blitz until thoroughly blended & smooth.
7. Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
8. Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
9. Cook on automatic for up to maximum time - 8-12 hours OR on high for 4 hours & then low for up to 6 hours. The meat will be meltingly tender & have made a thinner sauce/gravy.
10. This can be kept warm for up to 2 hours too - and it freezes beautifully!
11. Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
12. Can also be eaten Summer style with fresh crusty bread or pasta and salad.

lamb, butter, olive oil, garlic, anchovies, rosemary, salt, fresh ground black pepper, red wine vinegar, water, lambs kidneys

Taken from www.food.com/recipe/slow-cooked-crock-pot-roman-lamb-176595 (may not work)