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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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