With spring lamb coming into the markets and fresh lemons still on the trees in California, this is a great recipe for end-of-winter dining. It is another recipe from Nancyjo Riekse, adapted for the slow cooker from one she has been making for 20 years. If lemon and lamb is a new combination for you, note it is a common pairing in Middle Eastern cuisine. When you see the term au blanc, it means that the meat is not browned first. Serve this with buttered wide egg noodles and garnish with grated lemon zest.
- 3 tablespoons unsalted butter, softened
- 1 medium-size yellow onion, chopped
- 2 pounds fresh spring lamb stew meat, such as shoulder, cut into 1½-inch cubes
- 1 lemon, seeded and very thinly sliced
- 1 teaspoon caraway seeds
- 2 teaspoons dried marjoram
- 1 clove garlic, peeled
- 1 cup vegetable broth
- Salt and freshly ground black pepper to taste
1. Smear the bottom of the slow cooker with the butter and sprinkle with the onion. Put the lamb in the cooker, and arrange the lemon slices over it.
2. In a mortar, mash together the caraway seeds, marjoram, and garlic with a pestle; stir into the broth. Add the broth to the cooker, cover, and cook on LOW until the lamb is fork-tender, 5 to 6 hours. Season with salt and pepper and serve.