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.