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Baked Lamb with Brown Potatoes Recipe

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This recipe for Baked Lamb with Brown Potatoes is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2-3 lb. leg of lamb
5 Tbsp. butter
garlic salt and pepper
3 onions, chopped
1 cup dry red wine
1 cup boiling water
14 large black olives
1 Tbsp. flour
cup cold water
14 small whole potatoes
14 small whole onions
cup vegetable oil
12 pieces kefalotyri cheese (romano or parmesan) in inch cubes

Rub the lamb with butter, garlic salt, and pepper. In a covered roasting pan, sear the meat over medium heat on the stove top until well browned. Add chopped onion and brown slightly. Add the wine and boiling water. Cover the roaster and bake in a pre-heated oven at 325 degrees for 3 hours.

Remove roasting pan from oven and transfer stock to a saucepan. Skim off the fat. Make a paste of the flour and water, stir into the stock, and cook 5 minutes, stirring as it thickens.

Wash and peel the potatoes and onions. Heat the oil in a skillet until sizzling. Fry the vegetables until brown.

Make 8 slits in the leg of lamb and insert a piece of cheese in each. Pour the thickened stock over the lamb in the roasting pan. Surround the meat with olives, potatoes, and onions. Return to oven, uncovered. Raise the temperature to 375 degrees and bake 40 minutes longer, basting often to keep moist.

Makes 8 servings.

Personal Notes:
Personal Notes:
Gourmet Club - Greek Dinner, October 23, 1976




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