Bakers Oven
Yield
2 servingsPrep
30 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
lamb
shoulder |
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
juniper berries
|
*
|
| 4 | each |
black peppercorns
|
*
|
| 2 ⅛ | cups |
white wine
|
*
|
| 6 | medium |
onions
|
|
| 8 | medium |
potatoes
cooked |
|
| 3 ½ | ounces |
butter
|
|
| 3 | cups |
white wine
dry and cold |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
lamb
shoulder |
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
juniper berries
|
*
|
| 4 | each |
black peppercorns
|
*
|
| 503 | ml |
white wine
|
*
|
| 6 | medium |
onions
|
|
| 8 | medium |
potatoes
cooked |
|
| 101.2 | ml/g |
butter
|
|
| 7.1E+2 | ml |
white wine
dry and cold |
*
|
Directions
Fot this recipe you need a "Roemertopf" an earther ware pot, special made.
Put the roemertopf in water for 6 hours, according to directions for pot.
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 ¼ l of the white wine. Put into a cool place, for about 6 hours as the pot.
Cut the onions and potatoes into not to thin slices.
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.
Add the marinade with another ¼ l wine over the mixture in the pot.
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.
