|
|
|
|
| |
|
For this recipe you need a "Roemertopf" an earthenware 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
|
|
| |
|
|
