| 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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