Oven Roasted Capretto with Onions and Pomegranate
Nothing beats oven-roasted goat. It's the perfect comfort food, especially when paired with a fine red wine.
Serves 4 people
Ingredients
- 1.5kg bone-in goat leg and ribs, cut into large (3-inch) pieces
- 1 1⁄4 tsp. kosher salt, or more as needed
- 1⁄2 cup extra-virgin olive oil, divided
- 5 garlic cloves, peeled
- 12 baby onions
- Marinated Goats Cheese
- Pomegranate
- Chopped parsley
- Buba Ganosh
Preparation
- Step 1 Preheat the oven to 160°C. Season the goat all over with 1 teaspoon kosher salt and black pepper. Transfer to a large Dutch oven or heavy pot with a lid. Add the olive oil and toss to coat.
- Step 2 Roast, covered, for 1 hour. Stir, then continue cooking uncovered for 1 hour more, stirring once halfway through. Stir in the baby onion, garlic, and the remaining ¼ teaspoon salt. Roast uncovered, stirring every 30 minutes, until the goat is tender and well browned and the onions are soft.
- Step 3 Stir to coat the ingredients with the juices. Sprinkle with the Meredith Dairy's Marinated Goat Cheese, Pomegranate, parsley and more salt or pepper to taste. Serve with Baba ganoush.
For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0429 777 883