Arni Tis Katsarolas Me Patates (Potted Lamb Recipe
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Arni Tis Katsarolas Me Patates (Potted Lamb Recipe
Arni Tis Katsarolas Me Patates (Potted Lamb Ingredients:
3 lb leg of lamb, boned 4 tbsp butter 2 tbsp lemon juice 1 1/2 cup hot water (more as needed) 3 lb tiny potatoes butter for frying salt & pepper to taste
Arni Tis Katsarolas Me Patates (Potted Lamb Preparation:
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 potatoes--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, carefully place meat on potatoes to heat. Serve hot.
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Per Serving (excluding unknown items): 481 Calories; 38g Fat (72.5% calories from fat); 32g Protein; trace Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 178mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
| “Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” | | Craig Claiborne |
| "When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" | | Alice B. Toklas |
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