This is how they cook pot roast in the mid-west, except we use lamb. Oh, and we think that there are more spices in the world than just pepper.
|1||leg of lamb|
|8||medium potatoes, cubed|
|2||chicken buillion cubes|
|1 cup||wine or cooking sherry|
|3 tbl||corn starch|
Slice the lamb, and serve with mint jelly.