Lemon Lamb Pot Roast Recipe
Summary
Preparation Time30 MinDifficulty LevelEasy
Health IndexHealthyServings8
Interest GroupEveryday
Ingredients
| Shoulder Roast of Lamb- 3 pounds, 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 nos., lightly beaten | ||
| Black olives | 1/3 Cup (16 tbs), sliced | |
| Parsley leaves | 1/4 Cup (16 tbs) | |
| Stock | 1 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) In a non-stick pan, heat oil and brown the lamb in it.
2) Transfer the meat in slow cooker, along with onion, lemon, bay leaf and seasoning.
3) Put the lid on and simmer for 10 hours.
MAKING
4) In a saucepan, pour the stock and add lemon juice.
5) In a bowl place the egg yolks and spoon ΒΌ cup of stock and stir until the yolks are diluted.
6) Stir the yolk mixture into the stock.
7) Simmer stirring continuously, until the mixture thickens, do not allow it to boil.
8) Remove the lamb and slice to the desired thickness.
9) Place the lamb slice on a serving plate and spoon the thickened stock on the top.
SERVING
10) Garnish with olives and parsley, serve hot.
1) In a non-stick pan, heat oil and brown the lamb in it.
2) Transfer the meat in slow cooker, along with onion, lemon, bay leaf and seasoning.
3) Put the lid on and simmer for 10 hours.
MAKING
4) In a saucepan, pour the stock and add lemon juice.
5) In a bowl place the egg yolks and spoon ΒΌ cup of stock and stir until the yolks are diluted.
6) Stir the yolk mixture into the stock.
7) Simmer stirring continuously, until the mixture thickens, do not allow it to boil.
8) Remove the lamb and slice to the desired thickness.
9) Place the lamb slice on a serving plate and spoon the thickened stock on the top.
SERVING
10) Garnish with olives and parsley, serve hot.
Chef
