Potted Lamb

Trim excess fat from the boned leg of lamb and cut the meat into 2-inch cubes, seasoning them generously with salt and pepper.

Heat 4 tablespoons of unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until foaming.

Working in batches to avoid crowding, brown the lamb cubes on all sides until deeply caramelized, approximately 3-4 minutes per batch.

Pour out excess fat from the pot, leaving about 1 tablespoon of rendered fat and browned bits (fond).

Return all browned lamb to the pot and deglaze by pouring in 1½ cups of hot water and 2 tablespoons of lemon juice, scraping the bottom with a wooden spoon to lift the fond.

Add the tiny potatoes whole to the pot with the lamb, stirring to combine and ensuring the potatoes are partially submerged in the liquid.

Bring the mixture to a simmer, then reduce heat to low, cover the pot, and simmer gently for 60-70 minutes until the lamb is fork-tender and the potatoes are cooked through.

Taste the braising liquid and adjust seasoning with additional salt and pepper as needed, swirling in additional butter for frying if a richer sauce is desired.

Transfer the potted lamb to a serving dish, spooning the braising liquid and potatoes around the meat, and serve hot.