Lamb Steaks With Fried Potatoes
|Lamb leg||2 Pound|
|Flour||1 1⁄2 Tablespoon (1 Dessert Spoon)|
|Fat||3 1⁄2 Ounce|
|Parsley bunch||1 Small|
|Tomato puree||1 Teaspoon|
Slice the leg of lamb, flatten, then salt the steaks; turn in flour, fry them in 1 oz. fat until brown, then place them into another pan.
Fry the tomatoes and flour in the fat, add 2 tbsp. water; boil, then strain over the steaks.
Wash and boil potatoes in their skins, peel and cut into slices; salt and fry them in hot fat with finely chopped parsley until they are nicely browned.