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Potroasted Kid, Locarno Style (Capretto Alla Locarnese)

Potroasted Kid, Locarno Style (Capretto Alla Locarnese) comes together with Boneless Kid Or Lamb, Salt, Pepper, T Butter, and T Ground Sage. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 lb
• Salt
• Pepper
• 3
• 1 1/2
• 2 1/2
• 6
• 1/2
• 1
• 1/8
• 1/8
• 1 cup
• 1 cup
• 1

Method (preview)

1. 1

   Cut the meat into bite-sized pieces.

2. 2

   Sprinkle the meat with the salt and pepper.

3. 3

   Heat the butter in a casserole, and add the sage, juniper berries, mint, cinnamon and nutmeg.

4. 4

   Cook, stirring constantly, for 3 minutes.

5. 5

   Add the meat and brown on all sides.

6. 6

   Lower the heat and add the wine.

7. 7

   Simmer, covered, until the meat is tender (it took me a little more than an hour with the kid I had).

8. 8

   Remove the meat and keep warm.

9. 9

   Strain the sauce.

10. 10

    Put the sauce back in the casserole, and stir in the cream and rum.

11. 11

    Bring to a boil and reduce to the consistency of heavy cream.

12. 12

    Return the meat to the sauce and heat through.

13. 13

    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.)