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.