Lamb Romana

Lamb Romana

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Preparation time: 20 minutes plus marinating time
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: LOW 8-10 hours or HIGH 4-5 hours

Get the great taste of Italy with this traditional Italian lamb dish that has been adapted for slow cookers.


  • 750g (1½ lb) boned leg of lamb, trimmed of excess fat and cut into 2½cm (1inch) cubes
  • 1 garlic clove, peeled and crushed
  • 175g (6oz) small onions, peeled
  • 1 small green pepper,
    cored, seeded and sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 2 tablespoons olive oil
  • 1 cup red Italian wine
  • 50g (2oz) butter
  • 100 g (4oz) button mushrooms salt
  • freshly ground black pepper
  • 1 tablespoon plain flour
  • few fresh parsley sprigs, to garnish


  1. Place the lamb cubes in a large bowl with the garlic, onions, green pepper, herbs, oil and 150 ml (1/2 cup) of the wine. Cover and leave to marinate in the refrigerator for at least 4 hours.
  2. Drain off the marinade liquid and reserve. Melt 25g (1oz) of the butter in a frying pan. Add the meat and vegetables and fry briskly for 2-3 minutes. Transfer to the stoneware pot, draining well.
  3. Add the mushrooms, reserved marinade liquid and remaining wine to the pan and bring to the boil, stirring well. Pour over the meat in the stoneware pot and season to taste with salt and pepper.
  4. Cover and cook on Low for 8-10 hours or High for 4-5 hours.
  5. Thirty minutes before the cooking time is finished, mix the remaining butter with the flour to make a paste. Add to the sauce in small pieces and stir until the sauce thickens. Taste and adjust the seasoning.

Serve on a bed of buttered noodles or rice, garnished with small sprigs of parsley.

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