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. Rub
in salt, pepper, and ginger to taste. Place in pot; cover butter, onions,
tomatoes, and pimientillas. Add about 3 cups cold water and cover. Bake
at 350°F for 2 to 3 hours. Remove occasionally to pour liquid collecting
in pot back on top of leg to keep meat from drying. Leave in oven until
brown and tender.
Before serving, take meat out of gravy and thicken gravy with brown flour
diluted in a few drops of cold water.