Romertopf Sourdough Food
RöMERTOPF
Steps:
- Marinate the lamb in the white wine overnight. Drain, saving the marinade.
- Soak the Römertopf, if using, in cold water for about 1/2 hour. Then drain but don't dry.
- Preheat the oven to 375 degrees.
- Place half the onions and potatoes in a Dutch oven or Römertopf pan. Cover them with half the zucchini, half the tomatoes, 3 cloves of garlic, and a bay leaf. Add the lamb, and cover with the remaining onion, potatoes, zucchini, tomatoes, garlic, and bay leaf.
- Add the wine marinade, sprinkle on the spices, and salt and freshly ground pepper to taste, cover, and bake for 3 hours. Bring to the table in the pot, and then cut the meat and serve.
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