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Fot this recipe you need a "Roemertopf" an earther ware pot, special
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made. 1.Put the roemertopf in water for 6 hours, according to
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directions for pot. 2.Cut the biggest fat of the lamb shoulder and
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cut the meat into 4 cm cubes 3.Put the meat into a bowl and add the
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bayleaf, juniperberries, peppercorns, smashed, and about 1/4 l of the
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white wine. Put into a cool place, for about 6 hours as the pot.
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4.Cut the onions and potatoes into not to thin slices. 5.Cut half of
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the butter into cubes and put all over the bottom of the
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Roemertopf.Add in layers, a quarter of thepotatoes,onions and meat.
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Finishing with potatoes on top. Season with salt and pepper. 6.Add
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the marinade with another 1/4 l wine over the mixture in the pot.
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7.Add the last of the butter in globs all over the top, put on lid
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and bake in very hot oven for 90 minutes. Serve with the cold white
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wine.Recipe by Wolfgang Kaempf translated by Brigitte Sealing
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Cyberealm BBS 315-786-1120
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