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1
Bone and dice the legs of lamb into apple size chunks.
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2
Drain & chop the lamb's kidneys if using into small dice.
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3
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!
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4
Place the lamb into a crock pot as you brown them.
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5
If using the kidneys, brown them quickly over a high heat too & add to the lamb.
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6
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.
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7
Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
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8
Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
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9
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.
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10
This can be kept warm for up to 2 hours too - and it freezes beautifully!
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11
Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
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12
Can also be eaten Summer style with fresh crusty bread or pasta and salad.
