Title: Bakers Oven
Categories: Meat
Yield: 2 Servings
| 15 | oz | Lamb Shoulder |
| 1 | | Bayleaf |
| 4 | | Juniper Berries |
| 4 | | Black Pepper Corns |
| 2 1/8 | c | White Wine |
| 6 | | Onions, medium size |
| 8 | | Potatoes, medium,cooked |
| 3 1/2 | oz | Butter |
| 3 | c | Wine, white,dry and cold |
Fot this recipe you need a "Roemertopf" an earther ware pot, special made.
1.Put the roemertopf in water for 6 hours, according to directions for pot.
2.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 1/4 l of the white wine. Put into a cool
place, for about 6 hours as the pot. 4.Cut the onions and potatoes into not
to thin slices. 5.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. 6.Add
the marinade with another 1/4 l wine over the mixture in the pot. 7.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.Recipe by Wolfgang
Kaempf translated by Brigitte Sealing Cyberealm BBS 315-786-1120