Slow Cooked Crock Pot Roman Lamb
Discover the rich flavors of Slow Cooked Crock Pot Roman Lamb, a succulent and aromatic dish inspired by the rustic cuisine of Italy. This recipe transforms a tender boneless leg of lamb into a melt-in-your-mouth masterpiece, slow-cooked to perfection with robust ingredients like red wine, garlic, rosemary, and thyme. The addition of briny capers, black olives, and optional anchovy fillets adds a savory depth, while diced tomatoes and hearty broth create a luscious sauce. With just 20 minutes of prep time, this dish simmers in your crock pot for hours, making it an effortless yet impressive meal. Serve it over polenta, roasted potatoes, or alongside a crusty loaf of bread to soak up every drop of the flavorful sauce. Perfect for family dinners or special occasions, this Roman-inspired lamb recipe is a true showcase of Mediterranean comfort food.
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Recipe Information
Ingredients
- 2 pounds boneless leg of lamb
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 14 ounces diced tomatoes (canned, with juices)
- 1 cup dry red wine
- 1 cup beef or chicken broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 bay leaves
- 2 anchovy fillets, minced (optional)
- 2 tablespoons capers, rinsed
- 1 cup black olives, pitted and chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Pat the lamb dry with paper towels and season it generously with salt and pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the lamb on all sides until browned, about 2-3 minutes per side. Transfer the lamb to the crock pot.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Transfer the onion and garlic to the crock pot.
Add the canned diced tomatoes (with their juices), red wine, and broth to the crock pot. Stir to combine.
Add the chopped rosemary, thyme, bay leaves, optional anchovy fillets, capers, and black olives to the crock pot. Stir gently to distribute the seasonings.
Cover the crock pot and cook on LOW for 8 hours or on HIGH for 4-5 hours, or until the lamb is tender and easily pulls apart with a fork.
Once cooked, remove the bay leaves and discard them. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
To serve, shred the lamb into chunks or slices and ladle the rich sauce over the meat. Pair with crusty bread, polenta, or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 8339 mg | 363% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 18.8 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 500 mg | 38% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 4628 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
