Monday, April 12, 2010

Roast kid or lamb

  • the shoulder of a kid [baby suckling goat] or lamb
  • potatoes
  • fresh and dried herbs of your choice [Cuban Oregano or Spanish Thyme, Sage, Basil, Parsley, Oregano, Majorana, Rosemary]
  • onions and garlic
  • white wine
  • salt and pepper
  • extra virgin olive oil
  1. Wash the goat or lamb shoulder and if you like to remove any smell soak it in water with a spoon or two of soda bicarbonate for 15 minutes. 
  2. Drain the water and rinse the meat with vinegar. 
  3. Cut in boneless pieces but keep the bones with some meat around.
  4. Marinate the meat in the fridge for all night with:
  • salt, 
  • white wine, 
  • chopped onions, 
  • ground pepper, 
  • garlic, 
  • and all the fresh and dried herbs you like

These are the herbs, fresh and dried, i used for the marinade:
  • Cuban Oregano or Spanish Thyme, 
  • Sage, 
  • Basil, 
  • Parsley, 
  • Oregano, 
  • Majorana, 
  • Rosemary
  • Fennel seeds.
Usually i am not so lucky to find any fresh herb here, and so, i use only the dried ones with some fennel seeds.

Cooking time:
  1. Chop potatoes and half-roast in extra virgin olive oil with garlic and rosemary.
  2. Drain the meat and dry it with kitchen paper. Keep the marinade.
  3. Fry the meat on high fire, with extra virgin olive oil, and only when half cooked add the marinade, stir and put the fire off.
  4. Place the meat and the half-cooked potatoes in a oven pot and bake at 180°C - 350°F covered with a lid for 30 minutes or more if necessary, it depends on the tenderness of the meat.
  5. Remove the lid for the last 15 minutes to allow the roast to brown.

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