Arni Tis Katsarolas Me Patates(Potted Lamb
Submitted by goobie
Greek potted lamb braised with lemon juice and butter, served over crispy pan-fried potatoes. A hearty one-pot meal with rich, lemony pan sauce.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minThis old-school Greek pot roast is all about patience and butter.
A boned leg of lamb gets browned on all sides, then braised slowly with lemon juice and water until fork-tender. The real magic happens when those tiny potatoes hit the frying pan, turning golden and crisp before joining the lamb in its buttery braising liquid.
As the potatoes absorb every last drop of that lemony sauce, all you’re left with is glossy, golden butter clinging to each bite.
Slice the lamb, pile it over the potatoes, and let everything warm together before serving. This is honest Greek home cooking at its finest.
Kitchen Tips
- Use small round potatoes or scoop rounds from larger ones with a melon baller for even cooking
- Keep the simmer gentle so the lamb stays moist and tender
- The dish is done when the liquid reduces to just butter. Don’t add more water at the end
Ingredients
Directions
Wash lamb, wipe dry, and sprinkle with salt andamp; pepper.
Put 4 tb. 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 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 andamp; pepper and ½ cup 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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