Slow Cooked Portuguese Lamb Recipes

SLOW COOKER LAMB STEW

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

SLOW COOKER LEG OF LAMB

Steps:

• Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
• Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover.
• Cook on Low for 6 to 8 hours.

SLOW-ROASTED ANDALUSIAN-STYLE LAMB AND POTATOES

Steps:

• Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
• Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
• Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
• Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
• Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.

SLOW COOKED PORTUGUESE LAMB

Steps:

• Preheat the oven to 150°C.
• Trim all the fat off the leg of lamb.
• Put the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, spring onions, onions, garlic, rosemary, thyme, salt and pepper.
• Cover and heat in oven for 4 hours.
• After 4 hours add the chick peas and butter beans.
• Increase the heat to 200°C and cook uncovered for another hour.

SLOW COOKED CROCK POT ROMAN LAMB

Steps:

• Bone and dice the legs of lamb into apple size chunks.
• Drain & chop the lamb's kidneys if using into small dice.
• 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!
• Place the lamb into a crock pot as you brown them.
• If using the kidneys, brown them quickly over a high heat too & add to the lamb.
• 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.
• Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
• Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
• 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.
• This can be kept warm for up to 2 hours too - and it freezes beautifully!
• Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
• Can also be eaten Summer style with fresh crusty bread or pasta and salad.