Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds boned leg of lamb
- 4 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1-1/2-cups hot water
- 3 pounds tiny potatoes
- Butter for frying
- Salt and pepper to taste
Directions
Wash lamb, wipe dry, and sprinkle with salt and pepper.
Put butter in pot; add lamb and brown on all sides.
Add lemon juice and allow to boil.
Add 1 cup water and simmer 45 minutes or until meat is tender and 1 cup liquid remains.
Remove from heat.
Cool meat and slice it.
Meanwhile clean potatoes, slice and place in frying pan and brown in butter on all sides.
Add to pot containing the sauce from the meat.
Add salt and pepper and ½-cup water.
Simmer until all liquid is absorbed and only the butter remains.
Before serving, carefully place meat on potatoes to heat.
Serve hot.