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Potroasted Kid, Locarno Style (Capretto Alla Locarnese)

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Submitted by kitchenkris

Capretto alla Locarnese, Swiss-Italian pot-roasted kid or lamb braised with sage, juniper berries, mint, white wine, and finished with cream and rum. A refined Alpine braise.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

This Swiss-Italian braise from the Ticino region is deeply aromatic. Bite-sized pieces of lamb (or young goat) brown in butter with an unusual spice blend of sage, crushed juniper berries, mint, cinnamon, and nutmeg, then simmer slowly in dry white wine until fork-tender.

Juniper berries are the defining flavor here. Crushed, they release a piney, slightly resinous aroma that cuts through the richness of the meat and cream. If you’ve tasted gin, you know the flavor, and it works beautifully with braised lamb.

The sauce finishes with heavy cream and a splash of rum, which sounds unexpected but adds a warm sweetness that rounds out the juniper and sage. Reducing the strained sauce until it reaches the consistency of heavy cream concentrates every flavor into a glossy coating for the meat.

Chef Tips

  • Crush the juniper berries with the flat side of a knife before adding. Whole berries release their flavor too slowly for this cooking time.
  • Brown the meat in batches so each piece sears properly. Crowding the casserole steams the lamb and you lose that caramelized crust.
  • Strain the sauce before adding cream and rum. This removes the spent herbs and gives you a clean, smooth finish.

Variations

  • Use lamb shoulder if goat (kid) isn’t available. The braising time is similar and the flavor profile works just as well.
  • Replace rum with brandy for a slightly drier, more traditional European finish.
  • Serve over polenta instead of rice for a more authentically Alpine accompaniment.

Ingredients

2 907.2
POUNDS G LAMB
boneless
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *
3 45
TABLESPOONS ML BUTTER
1 ½ 7.5
TEASPOONS ML SAGE
or 2 1/2 t fresh sage *
6 6
EACH EACH JUNIPER BERRY
crushed *
½ 2.5
TEASPOON ML MINT LEAVES
or 1 t fresh mint *
0.6
TEASPOON ML CINNAMON
ground
0.6
TEASPOON ML NUTMEG
fresh if possible
1 237
CUP ML WHITE WINE
dry *
1 237
1 15
TABLESPOON ML RUM

Directions

Cut the meat into bite-sized pieces.

Sprinkle the meat with the salt and pepper.

Heat the butter in a casserole, and add the sage, juniper berries, mint, cinnamon and nutmeg.

Cook, stirring constantly, for 3 minutes.

Add the meat and brown on all sides. Lower the heat and add the wine.

Simmer, covered, until the meat is tender (it took me a little more than an hour with the kid I had).

Remove the meat and keep warm.

Strain the sauce.

Put the sauce back in the casserole, and stir in the cream and rum.

Bring to a boil and reduce to the consistency of heavy cream.

Return the meat to the sauce and heat through.

Serve with dry boiled rice and green peas.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 813 76% from fat
 % Daily Value *
Total Fat 69g 106%
Saturated Fat 38g 189%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 252mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 84g
Vitamin A 24% Vitamin C 1%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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