Baby goat marinated in fino sherry, garlic and thyme (Cabrito asado)

AT A GLANCE

  • Serves 4 people

You'll need to begin this recipe 1 day ahead.

  • 750 ml (3 cups) fino sherry
  • 150 ml extra-virgin olive oil
  • 2 tbsp thyme leaves
  • 8 bay leaves, gently crushed
  • 2 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 1 head garlic, peeled and coarsely crushed
  • 1 (about 1.5kg) forequarter of baby goat
  • To serve: green salad
01   Combine sherry, olive oil, thyme, bay leaves, carrot and onion in a large dish. Rub the crushed garlic onto the goat and put the remains of the garlic in the marinade. Baste the goat with the marinade several times, then cover and refrigerate overnight.
02   Preheat oven to 180C. Scatter marinated vegetables over base of a large roasting pan, then lay goat on top, season with sea salt, rubbing salt vigorously into the skin. Roast for 1 hour, then turn and cook for another 1-2 hours or until meat pulls away from the bone. Remove from oven, rest for 10 minutes, carve and serve with pan juices, some of the carrots and a green salad passed separately.

Recipe:

FRANK CAMORRA, MOVIDA

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES AND MICHELE FINATO

FEATURED IN

Oct 2007

Oct 2007

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