Entree: Portugal – Porto & North – Cabrito Assado à Moda de Monção (Monção-style roasted young goat seasoned with garlic, white wine, and regional herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 4 hrs 30 min

Total 5 hrs 15 min

Ingredients

- 1 small kid (cabrito), jointed, approx. 4–5 lb (1.8–2.3 kg) total
- 6 cloves garlic, crushed
- 4 tbsp (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) pork lard or additional olive oil
- 1 cup (240 ml) dry white wine (preferably Vinho Verde or Alvarinho)
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 4 bay leaves
- 2 sprigs fresh rosemary
- 1 tsp (2 g) crushed coriander seeds
- 1 large onion, thickly sliced
- 1 lb (450 g) small potatoes, halved
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. In a large bowl combine crushed garlic, olive oil, lard, white wine, lemon juice, salt, pepper, crushed coriander seeds and torn bay leaves to make a marinade.
2. Place the jointed kid pieces in a roasting dish and pour the marinade over, rubbing it into the meat. Add the rosemary sprigs. Cover and refrigerate for at least 4 hours or preferably overnight.
3. Remove meat from refrigerator 30 minutes before roasting to come toward room temperature; preheat oven to 375°F (190°C).
4. Scatter the sliced onion and potatoes in the bottom of the roasting pan, place the marinated kid pieces on top, and pour any remaining marinade over everything.
5. Roast covered with foil or a lid for 60 minutes, basting occasionally with pan juices. Reduce oven to 350°F (175°C) after the first hour and continue to roast uncovered for an additional 30–45 minutes, or until the meat is tender and the skin is golden and crisp. Internal temperature for tender goat should reach about 160°F (71°C) in the thickest part.
6. If the skin is not crisp enough, finish under a hot broiler for 3–5 minutes, watching carefully to avoid burning.
7. Remove from oven and let rest 10 minutes. Transfer to a platter, garnish with chopped parsley, and serve with the roasted potatoes and pan juices spooned over the meat.