Arni tis katsarolas me patates (potted lamb w/potatoes)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Leg of lamb, boned |
| 4 | tablespoons | Butter |
| 2 | tablespoons | Lemon juice |
| 1½ | cup | Hot water (more as needed) |
| 3 | pounds | Tiny potatoes |
| Butter for frying | ||
| Salt & pepper to taste | ||
Directions
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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