Cabrito Assado de Páscoa (Easter Roast Kid Goat with Potatoes)

• 6 cloves Garlic
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Sweet paprika
• 3 leaves Bay leaves
• 2 sprigs Fresh rosemary
• 300 ml Dry White Wine
• 80 ml Extra virgin olive oil
• 1 kg Kid goat, bone-in pieces
• 2 medium Yellow onion
• 900 g Russet potato

1. Crush the garlic to a paste with the fine sea salt, then stir in the black pepper, sweet paprika, bay leaves, rosemary, dry white wine and extra virgin olive oil. Put the kid goat in a mixing bowl or roasting pan and coat thoroughly with the marinade. Cover and marinate in the fridge for 2 hours, turning once if you can.
2. Heat the oven to 170°C (340°F). Slice the yellow onion into thick wedges and cut the russet potato into chunky pieces. Tip the onions and potatoes into the roasting pan and toss them through the marinade around the meat so everything is well coated.
3. Roast for 1 hour, basting the meat and turning the potatoes once or twice so they colour evenly. If the pan looks dry at any point, splash in a little more dry white wine. Keep the heat steady so the juices reduce gently rather than burning.
4. Continue roasting for 45 to 60 minutes, until the kid goat is tender and the potatoes are golden and soft, basting once or twice more. If the top is browning too quickly, loosely cover with foil for the last part of cooking. The pan juices should be glossy and lightly thickened.
5. Rest the roast for 10 minutes before serving. Spoon the pan juices over the meat and potatoes, and make sure everyone gets some onion and rosemary-scented juices. Discard the bay leaves before serving if you spot them.

Made this recipe? Rate it — a comment is optional.