Adapted from Williams-Sonoma Essentials of Slow Cooking
This is the first meal I made with my slow cooker. It’s perfect for a lazy Sunday and the work is minimal! I really liked the contrast of the softened, sweet apricots and the tart preserved lemons, which complemented the meat handsomely. I served this with a size of whole wheat couscous, acted as a medium for devouring the flavorful juices.
Preparation time: 15 minute(s)
Cooking time: 3 hours
Number of servings (yield): 6
What is “preserved lemon”….? Is it that dried up nasty lemon that is in the bottom of my refrigerator drawer I bought for Thanksgiving? Is it Lemon Curd? Hmmmm…. Do tell….
First, Kate, I’m so sorry I never answered this question! You can get them at Whole Foods in the olive bar, already prepared. However, you can also make them at home if you have a couple weeks. Here is the recipe: http://www.weeklygreens.com/recipes/preserved-lemons/
I am now 71 and been cooking for friends for years but this dish got rave reviews and now people all over east midlands have the recipe. Really delicious, tener and good cold too. I used grted lemon peel not the sugary lemon slices that taste awful
Wendy, I’m so glad to hear that you’re loving this recipe! I may fire it up again myself, as it’s still very much winter here despite what the calendar says. Thanks for sharing!
Preserved lemons are not candied lemons.
And candied lemons are delicious.
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