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Ingredients
- 2 lb Leg of lamb, (up to 2-1/2)
- 1/2 c. Butter
- 2 lrg Lemons
- 2 c. Water
- 2 lb Small red potatoes Extra virgin olive oil Salt and pepper to taste
Directions
- Wash and dry lamb. Cut into serving portions. Heat pan; add in butter and brown lamb. Salt and pepper meat after it is partially browned. When nicely brown, add in lemon juice. Immediately cover for one minute. Add in 2 c. of water and cover again. Lower heat to a simmer and allow meat to stew slowly.
- While lamb is stewing, peel (optional) and wash potatoes. Fry them in plenty of oil. When the lamb is tender, add in the potatoes to the pan. Add in more salt and a bit more water, if necessary, and allow to simmer for 10 more min. Serve with freshly grnd black pepper.
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