Lamb With Lemon And Olives

We had a little break from the heat, with some much cooler weather. It was greatly appreciated. With cooler weather, I made something a little hardier for dinner. I made a lamb roast with lemon and olives, Syrian style, known as Lah’meh Zetoon b’Limoneh. It was delicious. Of course I made it my own recipe too. Would you expect anything less? 🙂

Lamb with Lemon and Olives

Lamb is the meat of choice in a lot of Middle Eastern countries since cows are often used more as work animals than for food. And lamb is often eaten for holidays as well, particularly in Jewish homes, because of its symbolic and religious meanings. This dish is often served for Rosh Hashana, in remembrance of God’s test of faith to Abraham. (p. 232 A Fistful of Lentils by Jennifer Felicia Abadi)

The Lamb Marinade

1 4-5 lb lamb roast

1/4 cup olive oil

1/4-1/3 cup lemon juice

1 TBSP dried onions

1 tsp ginger

1 TBSP garlic

salt & pepper to taste

1-2 tsp sumac

1-2 tsp dried mint

1-2 tsp tsp za’atar

Mix everything together well and pour over the lamb. Cover and refrigerate for at least 2-3 hours before cooking.

When ready to cook the meat, sear it for about 4 minutes per side in a VERY hot skillet with both olive oil and butter. You want a nice crust all around the lamb.

Once the lamb is crusted all over, place it in slow cooker with about 1-2 cups of water. I placed mine over some cut onions. Depending on when you want to serve the lamb, you can have a lower temperature, and let it cook for longer, or set it at a higher temperature for a faster cook.

The Sauce

1 cup dry white wine

2 TBSP lemon juice

the lamb marinade

1-2 cups onion, diced

1 cup mixed olives, cut into quarters

1 tomato, diced

2-3 TBSP butter

1 cup heavy whipping cream, optional

1 TBSP dried mint

Deglaze the pan with the wine and lemon juice. Add the onions and let cook until most of the liquid has evaporated. Stir constantly.

Add the cream if using, and mix thoroughly. Then add the butter and mix thoroughly once again. Add the tomatoes, olives and mint right at the end of the cooking process. You just want them warm. You do not want them to break down. Adjust the seasoning as needed.

Slice the lamb into thin slices. Medium rare is what you are looking for, but sometimes, in a slow cooker, it is hard to get that perfect medium rare. I think I did OK though. 🙂

Serve over couscous then top with the sauce. Normally I would say, use the same wine as you are serving with meal for the cooking, but I actually served the meal with a red blend instead of a white wine. Lamb to me is a red meat, and I serve red wines with red meat. I also served some warmed pita bread and hummus on the side to complete the meal. Delicious.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.