| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Meats, Main dish, Greek | 6 | Servings |
INGREDIENTS
| 3 | lb | Leg of lamb, boned |
| 4 | tb | Butter |
| 2 | tb | Lemon juice |
| 1 1/2 | c | Hot water (more as needed) |
| 3 | lb | Tiny potatoes |
| Butter for frying | ||
| Salt & pepper to taste |
INSTRUCTIONS
Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 tb. butter in pot, add lamb; brown on all sides. Add lemon juice and allow this to boil. Add 1 c. water, and simmer (add more water as needed) 45 min. to 1 hr. or until meat is tender and 1 cup liquid remains. Remove from heat. Cool meat and slice it. Meanwhile clean potaotes--small round ones, or cut rounds with a melon baller from large ones. Put potatoes into frying pan and brown in butter on all sides, then add to pot containing the sauce from the meat. Add salt & pepper and 1/2 c. water; simmer until all liquid is absorbed and only the butter remains. Before serving, careully place meat on potatoes to heat. Serve hot. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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