2 lbs. boneless lamb leg
30 - 40 un-pitted black olives
1 - 2 lemons - juice
Bunch fresh oregano OR 1 tablespoon dry
1 cup beef stock
1 diced chili pepper
1 tablespoon flour
6 tablespoons olive oil
2 - 3 tablespoons whipping cream (optional)
Dust meat with flour. In a Dutch oven, heat oil and brown meat on all sides.
Season meat with salt & pepper; moisten with juice of 1 lemon and ½ C stock. Cover and simmer on low for 30 minutes.
Meanwhile, remove pits from 20-30 olives, chop; seed the pepper. After
30 minutes, sprinkle these and half the oregano over the lamb. Moisten
with remaining 1/2 C stock. Cover and finish cooking for 1 1/2 hours.
Add remaining whole olives.
Thinly slice meat, hold on heated platter. Season gravy
with salt, pepper and lemon juice. Gravy will be thin. If it's too
thin, whisk in whipping cream to thicken. Pour gravy over sliced meat,
sprinkle with remaining oregano.
Variation: Add fresh wild mushrooms to gravy 30 hour before it's done.