| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
2 |
Servings |
INGREDIENTS
| 15 |
oz |
Lamb Shoulder |
| 1 |
|
Bayleaf |
| 4 |
|
Juniper Berries |
| 4 |
|
Black Pepper Corns |
| 2 1/8 |
c |
White Wine |
| 6 |
|
Onions, medium size |
| 8 |
|
Potatoes, medium,cooked |
| 3 1/2 |
oz |
Butter |
| 3 |
c |
Wine, white,dry and cold |
INSTRUCTIONS
Fot this recipe you need a "Roemertopf" an earther
ware pot, special made. 1.Put the roemertopf in water
for 6 hours, according to directions for pot. 2.Cut
the biggest fat of the lamb shoulder and cut the meat
into 4 cm cubes 3.Put the meat into a bowl and add the
bayleaf, juniperberries, peppercorns, smashed, and
about 1/4 l of the white wine. Put into a cool place,
for about 6 hours as the pot. 4.Cut the onions and
potatoes into not to thin slices. 5.Cut half of the
butter into cubes and put all over the bottom of the
Roemertopf.Add in layers, a quarter of
thepotatoes,onions and meat. Finishing with potatoes
on top. Season with salt and pepper. 6.Add the
marinade with another 1/4 l wine over the mixture in
the pot. 7.Add the last of the butter in globs all
over the top, put on lid and bake in very hot oven for
90 minutes. Serve with the cold white wine.Recipe by
Wolfgang Kaempf translated by Brigitte Sealing
Cyberealm BBS 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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