4 pound leg of lamb
18 small white potatoes
2 cloves garlic, halved and peeled
1 onion chopped finely
Juice of half of 1 lemon
1 cup dry white wine
1/2 cup water
1/2 cup vegetable oil
3 tbsp. melted butter
1 tbsp. salt
Pinch of pepper
Wash the leg of lamb thoroughly.
Slit the lamb in 4 places and place a garlic clove in each slit, season with salt and pepper.
Combine the melted butter and lemon juice and brush over the lamb. Place in a roasting pan with a lid. Add white wine, onion and water. Cover and bake at 325 degrees F for 2 hours.
Remove the lid and increase heat to 375 degrees. Cook for an additional hour, basting every 15 minutes.
Transfer lamb to platter and keep warm.
In a skillet, heat vegetable oil to sizzling and fry the potatoes until golden brown.
Skim fat from the meat pan and add the potatoes to the meat drippings. Place into a baking dish and bake uncovered for 30 minutes or until cooked through.
Serve sliced lamb and potatoes on platter garnished with a mint sprig if desired.
3-4 Boneless chicken breast halves, cut in 1-inch pieces or strips
3 T Butter
3 Leeks, white part, cleaned and thinly sliced
8 oz Sliced mushrooms
1 Clove garlic, minced
1 c Chicken broth
1/2 c Dry white wine
1 can Diced tomatoes (14.5 oz)
1 jar Artichokes, drained and cut up (~15 oz)
1 can Sliced black olives (3-4 oz)
1/2 t Dried leaf basil
1/2 t Salt, or to taste
1/4 t Pepper
Heat butter in a large skillet over medium heat. Add the chicken and leeks; saute until leeks are tender, stirring frequently. Add mushrooms and saute for about 3 minutes longer. Add the garlic and saute for 1 minute longer. Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about half. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.