Capra dell’Arrosto di Bartolini
Today’s recipe is one that comes from mid-last century, maybe earlier, though the actual cut of meat used in this post differs. Here, we roasted a goat shoulder. Back in the day, an entire baby goat was roasted.
For many families, a roast of some sort marks an occasion as being special. Roast turkey or goose, baked ham, beef Wellington, or even Veal Prince Orloff, among others, may be the main course of the celebratory meal. Up until I was about 5 years of age, a baby goat was the Bartolini roast of choice for celebrations. As Zia recalls, a young goat was prepared for each of the 6 of our births — my 2 siblings and 3 cousins. I recall goat being served for Easter when I was very young. In fact, against Mom’s orders, I went down into the basement one year and found the kid. I barely had time to say “Awww” before I felt a tap on my shoulder and a well-placed hand on my behind as I was ushered back up the stairs. Even so, of the 2 of us kids in the basement that evening, I fared far better than the four-legged one. Long after we two-legged kids were in bed, Dad went into the basement and “prepared” the goat for the holiday meal. As I recall, that was the last year that roast goat was served and lamb replaced it as the meat of choice for Easter. That didn’t last long because my siblings weren’t at all fond of lamb. Mom switched to some other roast, I’m sure, but, as I’ve mentioned before, my attention was focused upon the platter of ravioli. Nothing else on that table mattered.
Although I posted a recipe for braised goat with harissa, we’ve not roasted goat in the “old way” in decades. My poor Zia. I cannot remember what I had for lunch yesterday — or to add flour to a cookie recipe — and I’m asking her to remember how we roasted goat more than 5 decades ago. She never fails to rise to the occasion, however, and today’s recipe is the latest proof.
As is the case with all of my family’s roast recipes, the method is simple, with relatively few herbs/spices being used, allowing the flavor of the meat to shine through. The only difference between this dish and the ones served years ago is that I made a sauce with the pan’s juices while the roast rested. Except for the Thanksgiving turkey, my family rarely made a sauce or gravy to accompany a roast.
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Bartolini Roast Goat Recipe
- 1 goat shoulder, about 4 lbs (1.8 kg)
- 4 whole garlic cloves
- olive oil
- salt and pepper
- 1 cup dry white wine
- the juice of 1/2 lemon
- about a dozen new potatoes or 3 large cut into smaller equal sizes
- stock (chicken or vegetable)
- dry white wine
- lemon zest for garnish
- Place a couple tbsp olive oil in a roasting pan with lid over med-high heat.
- Add the goat pieces and cook until browned on all sides. (See Notes)
- Place the garlic, rosemary stems, lemon juice, and wine into the pan, cover, and place all into the pre-heated oven.
- After 15 minutes, add the potatoes to the pan, stir, cover, and return to the oven.
- After 45 minutes more, remove the pan’s lid, again stir the potatoes, raise the oven temperature to 375˚, and roast — lid off — for another 15 minutes.
- Goat will be ready when it reaches a temperature of 145˚. Let rest covered for 15 minutes before serving.
- While the roast rests, add an amount of flour equal to the amount of juices in the pan’s bottom. Over medium heat, stir the 2 to make a roux and allow to cook for a couple of minutes. Add a little stock, and then wine, to make a sauce, stirring constantly to prevent lumps while the sauce thickens. Add as much wine and/or stock needed to get the consistency that you wish. Check for seasoning, take it off the heat, and add a tbsp of butter to finish the sauce before serving.
- Serve the goat with the sauce, garnished with fresh lemon zest, if desired.
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Depending upon how the meat was cut, you may have limited success browning all sides of the shoulder. Just do the best you can.
Zia loved the ravioli made from the roast duck leftovers so much that she made ravioli filling with the leftover goat. That filling is tucked safely away in her freezer waiting for my return to Michigan, when we’ll spend an afternoon making roast goat ravioli. I’ll post the recipe shortly thereafter.
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It’s déjà vu all over again …
With our farmers markets starting to close down for the year, about the only things left in any abundance are squash, apples, and pears. I love all 3 but this is the time of year when I make apple sauce. If you’ve not prepared it before, you will be amazed at how easy apple sauce is to make. Best of all, if you choose the right apples, there will be no need to add any kind of sweetener. You can see how it’s made by clicking HERE.
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Coming soon to a monitor near you …
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