Delicia de Cabrito Asado con Toque Ácido de Limón y Romero
(Tangy Lemon Rosemary Roasted Goat Delight)
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mayo 18, 2025
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Ingredientes
-
1500 grams paleta de cabra
(fresh or thawed)
-
2 whole Limones
(preferably organic, zested and juiced)
-
4 sprigs Romero fresco
(Finamente picado)
-
6 cloves Dientes de ajo
(Picado)
-
4 tbsp Aceite de oliva
(extra virgin for marinade and basting)
-
2 tsp Sal marina
(Al gusto)
-
1 tsp Pimienta negra
(Recién molido)
-
100 ml Vino blanco
(for added moisture during roasting)
-
2 sprigs Tomillo Fresco
(optional additional herb for complexity)
(fresh or thawed)
(preferably organic, zested and juiced)
(Finamente picado)
(Picado)
(extra virgin for marinade and basting)
(Al gusto)
(Recién molido)
(for added moisture during roasting)
(optional additional herb for complexity)
Nutrición
- Porciones: 6
- Tamaño de porción: 1 generous plate (approx. 250g goat meat)
- Calories: 480 kcal
- Carbohydrates: 3 g
- Protein: 55 g
- Fat: 25 g
- Fiber: 1 g
- Sugar: 1.5 g
- Sodium: 580 mg
- Cholesterol: 140 mg
- Calcium: 40 mg
- Iron: 4 mg
Instrucciones
-
1 - Prepare Marinade:
In a small bowl, combine minced garlic, chopped rosemary and thyme (if using), lemon zest, lemon juice, olive oil, salt, and black pepper to create a vibrant marinade.
-
2 - Marinate Goat Shoulder:
Rub the marinade thoroughly over the goat shoulder, ensuring good coverage. Cover and refrigerate for at least 2 hours or overnight for intensified flavor.
-
3 - Preheat Oven:
Preheat your oven to 160°C (320°F) to prepare for slow roasting.
-
4 - Roast the Goat:
Place the marinated goat shoulder in a roasting pan. Pour white wine around the meat if using. Roast slowly in the oven for about 1 hour and 50 minutes, basting every 30 minutes with its juices or additional olive oil to keep moist and forms a flavorful crust.
-
5 - Rest Before Serving:
Remove the roast from the oven and let it rest, tented with foil, for 15 minutes before carving to retain juiciness.
-
6 - Carve and Serve:
Slice the meat against the grain into generous portions. Serve with roasted vegetables or fresh salad to complement the zesty notes.
In a small bowl, combine minced garlic, chopped rosemary and thyme (if using), lemon zest, lemon juice, olive oil, salt, and black pepper to create a vibrant marinade.
Rub the marinade thoroughly over the goat shoulder, ensuring good coverage. Cover and refrigerate for at least 2 hours or overnight for intensified flavor.
Preheat your oven to 160°C (320°F) to prepare for slow roasting.
Place the marinated goat shoulder in a roasting pan. Pour white wine around the meat if using. Roast slowly in the oven for about 1 hour and 50 minutes, basting every 30 minutes with its juices or additional olive oil to keep moist and forms a flavorful crust.
Remove the roast from the oven and let it rest, tented with foil, for 15 minutes before carving to retain juiciness.
Slice the meat against the grain into generous portions. Serve with roasted vegetables or fresh salad to complement the zesty notes.
Más información sobre: Delicia de Cabrito Asado con Toque Ácido de Limón y Romero
Overview
Cuyo Roasted Goat with Lemon Rosemary is a robust yet refined dish hailing from Argentina’s famed Cuyo region, where goat meat is a traditional ingredient celebrated for its bold flavor and versatility. This recipe pairs tender goat shoulder with a fresh and aromatic lemon-rosemary marinade, offering a beautiful balance of tangy zest and herbaceous earthiness.
Preparation Tips
To ensure the goat is tender and flavorful, marinate it overnight whenever possible. The natural gaminess of goat is mellowed by the citrus and herbs, while slow roasting at low heat breaks down the tough fibers, creating melt-in-the-mouth texture.
When basting during cooking, use either pan juices or olive oil to maintain moisture and intensify flavor. Using fresh herbs, rather than dried, dramatically lifts the dish’s fragrance and taste.
Cultural Background
In Argentine cuisine, especially in smaller towns within Cuyo, goat is a widely consumed meat that symbolizes rural culinary traditions and celebrations. It is often prepared for communal feasts with simple but potent seasonings like lemon and rosemary that grow widely in the region.
Unique Aspects
Unlike more common roasting techniques applied to lamb or beef, roasting goat requires longer slow cooking at moderate temperatures to reduce gaminess and preserve juiciness. This recipe emphasizes a harmonious interplay between tart lemon citrus and fragrant rosemary — a pairing that highlights Argentine cooking’s affinity for fresh, rustic ingredients.
Serving Suggestions
This recipe shines when served with roasted root vegetables like potatoes, carrots, or parsnips to soak up the herbaceous drippings. A crisp, green salad with light vinaigrette refreshes the palate, as does a glass of fruity Argentinian Malbec — a perfect cultural pairing.
Final Thoughts
Cuyo Roasted Goat with Lemon Rosemary is a delightful dish that invites cooks who appreciate cooking with less conventional meats. Its complex layers of flavor are rewarding and evocative of South American outdoor roasts and gatherings. With attentive preparation, this dish can become a memorable centerpiece to any international supper and a proud expression of Argentine gastronomy.
