Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Leg of lamb, boned 3 lb Tiny potatoes
4 tb Butter Butter for frying
2 tb Lemon juice Salt pepper to taste
1 1/2 c Hot water (more as needed)

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 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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