Roman roasted lamb
A rich winter casserole
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Difficulty and servings
Serves 4
Preparation and cooking times
4 hours cooking time
- 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 ý 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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http://www.bbcgoodfood.com/recipes/1582636/
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Difficulty and servings
Serves 4
Preparation and cooking times
4 hours cooking time
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