Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Leg of lamb - boned

  2. 4 tablespoons 60ml Butter

  3. 2 tablespoons 30ml Lemon juice

  4. 1 1/2 cups 355ml Hot water - (more as needed)

  5. 3 lbs 1362g / 48oz Tiny potatoes Butter for frying Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash lamb, wipe dry, and sprinkle with salt and pepper. Put 4 tbs butter in pot, add lamb; brown on all sides. Add lemon juice and allow this to boil. Add 1 cup water, and simmer (add more water as needed) 45 minutes to 1 hr. or until meat is tender and 1 cup liquid remains. Remove from heat. Cool meat and slice it. Meanwhile clean potatoes--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 and pepper and 1/2 cup water; simmer until all liquid is absorbed and only the butter remains. Before serving, carefully place meat on potatoes to heat. Serve hot.


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