Capretto al Forno

Capretto al Forno is a traditional Italian dish featuring tender, slow-roasted goat, seasoned with aromatic herbs and spices. This Paleo-friendly recipe brings a taste of Italy to your table, highlighting the rich flavors of the meat and fresh ingredients.

Ingredients

• Goat meat (preferably leg or shoulder) - 500 grams
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Fresh rosemary - 2 sprigs, chopped
• Fresh thyme - 2 sprigs, chopped
• Lemon juice - 2 tablespoons
• Sea salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Carrots - 2 medium, chopped
• Red onion - 1 medium, quartered
• Cauliflower florets - 200 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, lemon juice, sea salt, and black pepper to create a marinade.
3. Add the goat meat to the bowl and coat it thoroughly with the marinade. Cover and let it marinate for at least 30 minutes at room temperature or in the refrigerator for up to 2 hours.
4. In a roasting pan, place the chopped carrots, quartered red onion, and cauliflower florets at the bottom.
5. Place the marinated goat meat on top of the vegetables in the roasting pan.
6. Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for 90 minutes.
7. After 90 minutes, remove the foil and roast for an additional 30 minutes, or until the goat meat is tender and slightly caramelized.
8. Remove from the oven and let it rest for 10 minutes before slicing. Serve warm alongside the roasted vegetables.

Nutrition

• Calories: 550
• Protein: 40 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 90 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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