Potroasted Kid, Locarno Style (Capretto Alla Locarnese)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
fresh if possible |
|
| 1 | cup |
white wine
dry |
*
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
rum
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
boneless |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 45 | ml |
butter
|
|
| 7.5 | ml |
sage
or 2 1/2 t fresh sage |
*
|
| 6 | each |
juniper berries
crushed |
*
|
| 2.5 | ml |
mint leaves
or 1 t fresh mint |
*
|
| 0.6 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
fresh if possible |
|
| 237 | ml |
white wine
dry |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 15 | 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.
