Lemon Lamb Pot Roast Recipe
Ingredients
3 pounds shoulder roast of lamb, fat trimmed away
3 tablespoons vegetable oil
1 onion, thinly sliced
1 lemon, thinly sliced
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon allspice
3 tablespoons lemon juice
3 egg yolks, lightly beaten
1/3 cup sliced black olives
1/4 cup fresh parsley leaves
Directions
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.
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.
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