Entree: Switzerland – Italian Swiss / Ticino – Capretto al Forno (Oven-roasted young goat seasoned with garlic, herbs, and lemon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 1 leg of young goat, boned and rolled, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 cloves (approx. 18 g) garlic, sliced
- 2 tbsp (30 ml) fresh rosemary, chopped
- 2 tbsp (30 ml) fresh thyme leaves
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) chicken or veal stock
- 1 tbsp (15 ml) lemon zest (from 1 lemon)
- 3 tbsp (45 ml) fresh lemon juice (from 1 lemon)
- 1 lb (450 g) small potatoes, halved
- 1 tsp (5 g) sweet paprika
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C). Pat the goat leg dry and rub all over with 2 tbsp (30 ml) olive oil, salt, and pepper.
2. Heat the remaining 1 tbsp (15 ml) olive oil in a large ovenproof skillet or roasting pan over medium-high heat. Brown the goat leg on all sides, about 6–8 minutes total.
3. Remove the meat and add garlic, rosemary, and thyme to the pan; sauté 1–2 minutes until fragrant. Stir in lemon zest, paprika, white wine and scrape up any browned bits.
4. Return the goat to the pan, add stock and lemon juice, and scatter the halved potatoes around the meat. Bring to a simmer.
5. Cover the pan with a lid or foil and transfer to the oven. Roast for 1 hour, then remove cover and roast an additional 30–40 minutes, basting occasionally, until meat is tender and potatoes are golden and cooked through.
6. Transfer meat to a cutting board and rest 10 minutes. Reduce pan juices on the stovetop over medium heat if needed to thicken, adjust seasoning, then slice the goat and serve with roasted potatoes and pan sauce.