Entree: Saint Martin (French part) – Cabri Roti (Roasted young goat marinated in Caribbean Creole spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 4 hrs 30 min

Total 5 hrs 30 min

Ingredients

- 3 lb (1.36 kg) goat shoulder or leg, bone-in, trimmed
- 6 cloves (approx. 18 g) garlic, crushed
- 4 scallions, chopped (approx. 40 g)
- 2 tbsp (30 ml) fresh thyme leaves, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 small Scotch bonnet or habanero, seeded and minced (optional for heat)
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) ground allspice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) brown sugar
- 1 large onion, quartered
- 2 bay leaves
- 1 cup (240 ml) chicken or beef stock
- 2 tbsp (30 g) unsalted butter (optional, for basting)

Instructions

1. Prepare the marinade: in a blender or food processor combine garlic, scallions, thyme, parsley, Scotch bonnet, lime juice, vegetable oil, soy sauce, vinegar, allspice, salt, pepper, and brown sugar. Blend to a coarse paste.
2. Rub the marinade all over the goat, working it into any crevices. Place the meat in a covered container or heavy resealable bag and refrigerate at least 4 hours or preferably overnight to develop flavor.
3. Preheat the oven to 350°F (175°C). Remove the goat from the refrigerator and bring to near room temperature for 30 minutes.
4. In a large roasting pan, scatter the quartered onion and bay leaves. Place the marinated goat on top. Pour the stock into the pan (not over the meat so marinade stays on the surface). Dot the meat with the butter if using.
5. Roast uncovered for 1 hour, basting every 20 minutes with pan juices. After 1 hour, reduce oven temperature to 325°F (160°C), tent loosely with foil, and continue roasting until the meat is very tender and an instant-read thermometer reads 160–170°F (71–77°C) in the thickest part, about 45–75 more minutes depending on piece size.
6. If you prefer a crispier crust, remove the foil for the last 15–20 minutes and increase oven to 375°F (190°C) briefly until browned.
7. Transfer the goat to a cutting board and let rest 10–15 minutes before carving. Skim pan juices, reduce on the stovetop if desired to make a sauce, and serve with rice, beans, and fried plantains.