| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Leg of lamb; (up to 2-1/2) |
| 1/2 | c | Butter |
| 2 | lg | Lemons |
| 2 | c | Water |
| 2 | lb | Small red potatoes |
| Olive oil | ||
| Salt and pepper to taste |
INSTRUCTIONS
Wash and dry lamb. Cut into serving portions. Heat pan; add butter and brown lamb. Salt and pepper meat after it is partially browned. When nicely brown, add lemon juice. Immediately cover for one minute. Add 2 cups of water and cover again. Lower heat to a simmer and allow meat to stew slowly. While lamb is stewing, peel (optional) and wash potatoes. Fry them in plenty of oil. When the lamb is tender, add the potatoes to the pan. Add more salt and a bit more water, if necessary, and allow to simmer for 10 more minutes. Serve with freshly ground black pepper. Posted to TNT Recipes Digest, Vol 01, Nr 945 by [email protected] (V U Man) on Jan 16, 1998
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