Arni Tis Katsarolas Me Patates(Potted Lamb
Yield
servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
leg of lamb
boned |
|
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 ½ | cups |
water
hot |
|
| 3 | pounds |
potatoes
tiny |
|
| 1 | x |
butter
for frying |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
leg of lamb
boned |
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
lemon juice
|
|
| 355 | ml |
water
hot |
|
| 1.4 | kg |
potatoes
tiny |
|
| 1 | x |
butter
for frying |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
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.
