Capretto Alla Romano (Baked Baby Goat, Roman Style)

Name: Capretto Alla Romano (Baked Baby Goat, Roman Style)
Yield: 4 portions
Ingredients: 2 cloves garlic, minced; ¼ cup extra virgin olive oil; 1 sprig sage; 1 sprig rosemary; 1 rack of young goat (see Step 1); Juice of 1 lemon; ½ cup dry white wine; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

At Nicola Civetta’s New York restaurant, Primavera, a goat is roasted in the Roman style on Sunday nights. We have always enjoyed the flavors of this dish and were delighted that he shared the recipe with us.

Ingredients

1 rack of young goat (see Step 1)
½ cup dry white wine
Juice of 1 lemon
¼

Main course
Gluten-free

Method

Cut the ribs of the goat individually, approximately 2 inches thick, or have the butcher do this forl you.
Mix the remaining ingredients in a large bowl, add the meat, and marinate at room temperature for at least 30 minutes, but no more than 4 hours.
Preheat the broiler.
Arrange the meat on a rack in a broiling plan, and broil until browned