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Agnello al Forno (Slow Cooker)

Agnello al Forno (Slow Cooker) is built on Yellow Onion Into Wedges, Garlic, New White Potatoes Or New Red Potatoes, Olive Oil, and Fresh Flat Leaf Parsley. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3
• 2
• 2 lb
• 2 tbsp
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 8
• 2 lb
• 2 tbsp

Method (preview)

1. 1

   In a large skillet over medium-high heat, warm 1 tablespoon of the oil until very hot.

2. 2

   Add half the meat and cook until browned on all sides, 4 to 5 minutes.

3. 3

   Transfer to slow cooker.

4. 4

   Repeat with the remaining oil and meat.

5. 5

   Add half of the herbs and all of the pepper to the cooker and season with salt and pepper.

6. 6

   Top with the tomatoes and dot with the butter.

7. 7

   Cover and cook on Low until the lamb is fork tender, 8 to 10 hours.

8. 8

   An hour before the end of the cooking time, sprinkle the remaining herbs on top of the meat and vegetables.

9. 9

   Serve with rice and a nice green salad.

10. 10

    Description: "19 pts"

11. 11

    S(Formatted by Chupa Babi in MC): "01.15.07"

12. 12

    It is layered in a clay casserole and cooked for hours.

13. 13

    Although it is most often made with goat, the lamb version, usually cut from the shoulder, is most popular.

14. 14

    Contributed to the FareShare Gazette by Chupa; 3 June 2007. www.fareshare.net