Title: Arni tis katsarolas me patates (potted lamb w/potatoes)
 Categories: Meats, Main dish, Greek
      Yield: 6 Servings
 
      3 lb Leg of lamb, boned
      4 tb Butter
      2 tb Lemon juice
  1 1/2 c  Hot water (more as needed)
      3 lb 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.
  
  File