Roman roasted lamb
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Roman roasted lamb

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Serves 4

A rich winter casserole

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  • 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


    1. 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.
    2. Tear coriander into small pieces and sprinkle over lamb, pour in ½ bottle of red wine cover with cling film and leave in fridge for minimum of 3 hrs preferably over night.
    3. 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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