The Sunday roast is a family tradition that I cherish as it brings me great pleasure - having the company of family and friends to share food I love to prepare. This week I decided to get away from the usual roast lamb or chicken and try my hand at some capretto loin which I had purchased from Mondos our local butcher. Baby goat is a great lean meat which I normally would get to eat at the local pizzeria or Indian restaurant. I decided on braising or wet roasting the meat which is an excellent way of preparing classic slow cooked dishes like capretto, lamb shanks, osso–bucco and coq au vin. Drawing on a recipe originally intended for spring lamb. I decided to make some minor changes that I thought suited the dish and enabled me to use available ingredients. The capretto loin was not jointed so I cut 4 x 2 loin chops portions and cut the flap into 5-7cm portions. The 2kg joint was enough for 4 good sized serves and could be stretched to 6 serves, but that would mean no seconds which would be disappointing for the lucky diners.
Ingredients
2kg diced capretto forequarter or loin
4 roma tomatoes diced
1 onion finely diced
4 cloves garlic thinly sliced
1-2 chillies seeds removed
6-8 sage leaves
1 cup broad leaf parsley
¼ cup rosemary leaves
2 bay leaves
300ml white wine
300ml vegetable stock
150ml olive oil
Sea salt and ground pepper
150 gms fresh bread crumbs
150 grated Parmigiano Reggiano the real deal
Preheat your oven to 180C (Fan forced). Finely chop sage, parsley, rosemary and chilli. Put the meat into a roasting tray and add the mixed herbs, bay leaves, olive oil, white wine, salt and pepper. Mix all of the ingredients to ensure the meat is evenly coated. Add the stock to just cover the meat. Sprinkle the fresh bread crumbs over the meat and then sprinkle the Parmigiano Reggiano. Bake for 45-60 minutes until the meat is tender and the top is crusty. I also baked a tray of potatoes and pumpkin to accompany the meat with some steamed beans.
Beverage: On the night we tried the Wills Domain 2006 Shiraz from Margaret River which was delightful.
