1 1/2 lbs. leg of lamb
1/3 c. olive oil
3 tbsp. sour cream
1 med. onion, sliced
1 clove garlic, chopped
1 tbsp. parsley, chopped
1 tbsp. pimiento, chopped
1 1/2 tsp. salt
Dash white pepper
1 tsp. oregano
4 tbsp. flour
2 c. water
1 sprig fresh mint, chopped

Cut the boneless leg of lamb into 1/2 x 2 inch strips. Clean and peel garlic, parsley, mint, and onion. Prepare them for the sauce. Heat casserole with olive oil and saute meat until light brown. Add sliced onion and stir until braised. Add chopped garlic, salt, pepper, and oregano. Dust with flour and stir until grease is absorbed. Add cold water and mix until a heavy gravy has formed. Fold in the sour cream and simmer for 1 hour. Add parsley, mint and pimiento. Keep warm until ready to serve. Makes 3 servings.