Lemon Lamb Pot Roast
|Lamb shoulder roast||3 Pound, fat trimmed away|
|Vegetable oil||3 Tablespoon|
|Onion||1 , thinly sliced|
|Lemon||1 , thinly sliced|
|Lemon juice||3 Tablespoon|
|Egg yolks||3 , lightly beaten|
|Sliced black olives||1⁄3 Cup (5.33 tbs)|
|Fresh parsley||1⁄4 Cup (4 tbs)|
Brown lamb on all sides in hot oil in a large skillet.
Place lamb, onion, lemon, bay leaf, and seasonings in slow cooker.
Cover and cook on low 8 to 1,0 hours.
Place 1 1/2 cups of the accumulated stock in a saucepan.
Add lemon juice.
Spoon about 1/4 cup warm stock into egg yolks, then stir diluted yolks back into stock.
Heat gently, stirring constantly, until mix ture thickens; do hot boil.
Slice lamb, cover with thickened stock, and garnish with olives and parsley.
Calories 556 Calories from Fat 288
% Daily Value*
Total Fat 32 g49.7%
Saturated Fat 10 g49.9%
Trans Fat 0 g
Cholesterol 287.2 mg95.7%
Sodium 559.5 mg23.3%
Total Carbohydrates 5 g1.7%
Dietary Fiber 1.1 g4.2%
Sugars 1.2 g
Protein 60 g119.1%
Vitamin A 6.7% Vitamin C 26.8%
Calcium 2.8% Iron 3.1%
*Based on a 2000 Calorie diet