Ingredients

• 1 ½ cup hot water (more as needed)
• 3 pounds tiny potatoes
• Butter for frying
• Salt and pepper to taste

Directions

• Directions
• Wash lamb, wipe, dry and sprinkle with salt and pepper. Put 4 tablespoons butter in pot, add lamb, brown on all sides. Add lemon juice and allow this to boil.
• Add 1 cup water and simmer (add more water as needed) 45 minutes to 1 hour 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 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.