Kid goat in the oven

Capretto al forno

Traditional recipe

Kid goat Baked with potatoes, garlic, and rosemary; marinated in oil and slowly cooked for a crispy finish.

110 min

4 servings

Easy

The kid goat baked is the Easter dish par excellence in part of Southern Italy. kid goat (3-4 week-old goat kid) has extremely delicate and tender meat. Easter coincides with the birth of the kids in spring. In some parts of the South, aglio e ovo (with garlic and beaten eggs) is also prepared for Easter.

Instructions

Voice reading

3 steps · natural Italian voice

Preparation and marinating

Preheat oven to 180°C (356°F). Clean and dry the kid goat; cut the potatoes into regular pieces. Pour plenty of oil into a baking pan, add crushed garlic and rosemary. Arrange the meat and potatoes in a single layer, season with salt and pepperMarinate for 30 minutes at room temperature: the oil and herbs will penetrate the outer layers and facilitate browning.

Initial cooking and shaving

Pour 150 ml (5.07 fl oz) of white wine over the meat and potatoes to deglaze and moisten. Bake at 180°C (356°F) for 1 hour and 15 minutes; halfway through cooking (after about 40 minutes), gently turn the pieces and stir the potatoes to scrape up the juices. Indicators: a gentle simmer of the liquid and a strong rosemary aroma.

Finishing and resting

In the last 15 minutes find out the baking pan and raise the temperature to 200°C (392°F) until golden brown; watch for the amber color on the surface and the more pronounced hissing sound on the bottom. If necessary, drain off any excess sauce to crisp the potatoes. Remove from the oven, cover with aluminum foil, and let rest for 10 minutes to let the juices settle before serving.

Chef's Tips

The kid goat It must be dairy: almost white and very tender meat. Marinating overnight intensifies the flavor. The potatoes at the bottom absorb the juices. kid goat: they are the best part.