Ingredients Jump to Instructions ↓

  1. 3 pounds Leg of lamb -- boned

  2. 4 tablespoons Butter

  3. 2 tablespoons Lemon juice

  4. 1 1/2 cups Hot water (more as needed)

  5. 3 pounds Tiny potatoes

  6. Butter for frying Salt & pepper to taste

  7. 4 tb. butter in pot, add lamb; brown on all sides. Add lemon juice and allow this to boil. Add

  8. 1 c. water, and simmer (add more water as needed)

  9. 45 min. to

  10. 1 hr. or until meat is tender and 1 cup liquid remains. Remove from heat. Cool meat and slice it.

  11. 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.


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