Slow-roasted Lamb with Skordalia-----This signature Mediterranean lamb dish is a 'shear' delight to the senses! If it is too thick, gradually add warm water or milk to form a thick, mayonnaise-like consistency. Serve lamb with pan-fried lemon halves. Heat a non-stick frying pan over medium-high heat. Cook lemon halves, cut side-down, until browned. Set aside until just warm.. Squeeze over lamb. Preparation: 0:20, Cook: 5:00, Ingredients: 12, Difficulty: Easy, Average Rating: 5/5 stars.