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Lemon Lamb Pot Roast

Gadget.Cook's picture
  Lamb shoulder roast 3 Pound, fat trimmed away
  Vegetable oil 3 Tablespoon
  Onion 1 , thinly sliced
  Lemon 1 , thinly sliced
  Bay leaf 1
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Allspice 1⁄4 Teaspoon
  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.

Recipe Summary

Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

Lemon Lamb Pot Roast Recipe