|3 pounds||Leg of lamb, boned|
|2 tablespoons||Lemon juice|
|1½ cup||Hot water (more as needed)|
|3 pounds||Tiny potatoes|
|Butter for frying|
|Salt & pepper to taste|
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 ½ c. water; simmer until all liquid is absorbed and only the butter remains. Before serving, careully place meat on potatoes to heat. Serve hot.
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