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Potroasted Kid Locarno Style Capretto Alla Locarnese Recipe

Potroasted Kid Locarno Style Capretto Alla Locarnese recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Potroasted Kid Locarno Style Capretto Alla Locarnese recipe  PDF


2 lb Boneless kid or lamb
Salt Pepper 3 T Butter
1 1/2 t Ground sage, or
2 1/2 t Fresh sage
6 Juniper berries, crushed
1/2 t Dried mint, or
1 T Fresh mint
1/8 t Ground cinnamon
1/8 t Nutmeg (fresh if poss.)
1 c Dry white wine
1 c Heavy cream
1 T Rum
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. (it says here: but I served it with wide homemade egg noodles, and I think that works better than rice would, even if not strictly the way they would do it in Locarno.)

Potroasted Kid Locarno Style Capretto Alla Locarnese recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
522 people have voted
Last Reviewed on 2019-04-19



Friday, Apr 19 2019 Download & Print Potroasted Kid Locarno Style Capretto Alla Locarnese recipe  PDF   Lamb recipes RSS   New

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