*** This recipe is online at http://orthodoxkitchen.com/recipes/crockpot-mageiritsa/ ***

=========================
   Crockpot Mageiritsa
=========================
Serves 6 

Ingredients
-----------
1 bay leaf
olive oil, as needed
3 lbs. lamb shoulder blade chops
2 medium onions
1 rib celery (cut into one inch lengths)
1/2 cup dill (finely chopped)
1 - 2 cups white rice (cooked according to package directions)
2 tbsp. lemon zest (finely chopped)
1/2 cup parsely leaves (finely chopped)
4 large eggs
1/2 cup fresh lemon juice
salt and freshly ground black pepper, to taste


Instructions
------------
Heat some olive oil in a large pot over high heat.  When the oil is hot, add the lamb
pieces and stir until they are beginning to get browned a little.  Add 1 of the onions
(chopped), the celery, bay leaf and 3 quarts of water, and bring to a boil.  Simmer for
2-3 hours.  

Strain the stock into a large bowl and let cool a little.  Put the bowl and the meat in
the refrigerator until everything is completely cooled.  Skim the fat off of the top of
the broth, and cut the meat off the bones.  Discard the rest.  At this point, you may
freeze the broth and lamb, if desired.

On Holy Saturday, thaw the broth and meat, if needed.  Chop the other onion finely, and
fry in some olive oil.  Put this in the slow cooker, along with the broth, meat and dill.
 Turn this on low before you leave for Pascha services.

Cook the rice according to package directions.  Set aside.  Mix the lemon zest and
parsley in a small bowl, and set aside.  

Beat the eggs in a medium-size bowl until frothy.  Whisk in the lemon juice. Put this in
the refrigerator.  

When you return from Pascha services, the meaty broth will be nice and hot.  

Ladle a big spoonful of this into the egg mixture while you whisk vigorously.  Then whisk
the egg mixture into the soup.  Add the rice (as much of it as you'd like).  Season with
salt and pepper to taste.  

Ladle the soup into bowls, and top each serving with the parsley and lemon zest.  

This is an Americanized version of the traditional Greek Pascha soup, and is a very nice
dish to have waiting for you at home after Pascha services.  If you'd like your soup a
little meatier, you can add some cooked cubes of lamb meat to the broth.