3 pounds Leg of lamb -- boned 4 tablespoons Butter 2 tablespoons Lemon juice 1 1/2 cups Hot water (more as needed) 3 pounds Tiny potatoes Butter for frying Salt & pepper to taste 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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