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-> [Eastern European, Entrees, Greek, Lamb & Mutton, Meats] -> [Arni tis katsarolas me patates (potted lamb) Recipe] |
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Arni tis katsarolas me patates (potted lamb)
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| Artist: |
_ |
| Categories: |
Eastern European, Entrees, Greek, Lamb & Mutton, Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Leg of lamb, boned | | 4
| tbsp | Butter | | 2
| tbsp | Lemon juice | | 1 1/2
| cup | Hot water (more as needed) | | 3
| lbs | Tiny potatoes | | | Butter for frying | | | Salt & pepper to taste |
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Procedures:
| 1 | Wash lamb, wipe dry, and sprinkle with salt & pepper. | | 2 | Put 4 tb. butter in pot, add lamb; brown on all sides. | | 3 | Add lemon juice and allow this to boil. | | 4 | Add 1 c. water, and simmer (add more water as needed) 45 min. to 1 hr. | | 5 | Or until meat is tender and 1 cup liquid remains. | | 6 | Remove from heat. | | 7 | Cool meat and slice it. | | 8 | Meanwhile clean potaotes--small round ones, or cut rounds with a melon baller from large ones. | | 9 | Put potatoes into frying pan and brown in butter on all sides, then add to pot containing the sauce from the meat. | | 10 | Add salt & pepper and ?c. water; simmer until all liquid is absorbed and only the butter remains. | | 11 | Before serving, careully place meat on potatoes to heat. | | 12 | Serve hot |
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