Roman roasted lamb
Member recipe by loyalsmiler
- Boned leg of lamb
- Red wine (half bottle)
- Coriander (2 handfuls)
- Black ground pepper to season
- 1 large onion
- 15 whole black olives
- 6 Anchovy fillets
- 2 cloves garlic
- Chop anchovy and garlic into small pieces and smear onto lamb, chop onion into small chunks and sprinkle over the lamb in a large roasting dish, cut olives into halves and sprinkle over the lamb.
- Tear coriander into small pieces and sprinkle over lamb, pour in ÃÂ½ bottle of red wine cover with cling film and leave in fridge for minimum of 3 hrs preferably over night.
- Place lid on slow cooker and cook slowly for 3 to 4 hours serve with mash potato and vegetables of choice.
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