1 leg of lamb
1 cup cold milk
4 tablespoons butter
2 onions, sliced
2 large tomatoes, quartered
2 pimientillas
3 cups cold water
Wash leg and soak in cold milk about 1 hour, to whiten. Wash again. Rubin salt, pepper, and ginger to taste. Place in pot; cover butter, onions,tomatoes, and pimientillas. Add about 3 cups cold water and cover. Bakeat 350°F for 2 to 3 hours. Remove occasionally to pour liquid collectingin pot back on top of leg to keep meat from drying. Leave in oven untilbrown and tender.
Before serving, take meat out of gravy and thicken gravy with brown flourdiluted in a few drops of cold water.