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Potroasted Kid, Locarno Style (Capretto Alla Locarnese)

 

29

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 pounds lamb
boneless
1 x salt
*
1 x black pepper
*
3 tablespoons butter
1 ½ teaspoons sage
or 2 1/2 t fresh sage
*
6 each juniper berries
crushed
*
½ teaspoon mint leaves
or 1 t fresh mint
*
teaspoon cinnamon
ground
*
teaspoon nutmeg
fresh if possible
*
1 cup white wine
dry
*
1 cup heavy whipping cream
1 tablespoon 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

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 81376% of calories 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?

 

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