Pierna de Cabrito Recipe

I think generally, in life, I try to always ensure that there are periodic moments where I do venture out of my comfort zone, because that’s what keeps you alive. That’s what keeps you from getting stale.

– Queen Rania of Jordan

As usual, it’s not unusual for me to write about something totally unrelated to my recipe. Maybe it’s because we are still early on in the new year that I’m actively thinking about this, still conspiring to myself that this must be a great year.

Around about at this time last year I read somewhere that to achieve things we want, we must get out of our comfort zone. I know this concept is totally basic, but sometimes the obvious is put into words and it’s suddenly even more clear. Perhaps I didn’t reach enough out of my comfort zone last year, but I will do this year because there are so many things to live for. Besides, doing things outside of my comfort zone usually brings about of kick of adrenalin. In this sense, I’m going to be like Queen Rania of Jordan, lol.

Moving out of my comfort zone has nothing to do with my recipe here, because I was 100% comfortable cooking it.

Garlic, Rosemary and potatoes

f Goat with Rosemary Recipe

Pierna de Cabrito Recipe

Pierna de cabrito is Spanish for leg of goat, of a younger goat to be precise. I was going to marinate it but I didn’t have time to. It did turn out well enough anyway.

Ingredients

700g leg of goat
4 cloves garlic
6 small twigs rosemary
1/2 cup white wine
salt
black pepper
olive oil
6 small potatoes

Preheat the oven to 180°C. Arrange the leg of goat on a baking tray. Poke some holes with a knife. Drizzle with olive oil. Bake in the oven.

Meanwhile prepare the garlic cloves just by washing them, I didn’t cut them nor remove the skin. Wash and slice the potatoes.

After the leg of goat has been cooking for about 30 minutes, take out and arrange the potatoes around it. Nest the garlic cloves between the potatoes. Scatter the twigs of rosemary on top. Pour the white wine on everything. Sprinkle some salt and pepper. Put back in the oven and bake for another 30 minutes or more if it looks like it needs some more time. Every 10 minutes or so, drizzle in the white wine from the tray, or pour more water or white wine on top so that it doesn’t get dry.

 

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34 Comments

  1. eleieleika 2014-01-14 at 23:44

    Looked very tempting, you must make this next time you come to visit us. You know I use to make roast lamb leg with “romeros” and “ajos” too, but instead of “vino blanco” I use “oloroso (sherry), or Pedro Jimenez, That is your brother fav. dish 🙂 . Missed both of you. LOL

    Reply
    1. Sofia 2014-01-15 at 13:04

      Yeah I know he likes it 🙂 Vino oloroso is really good for this, I just didn’t have any! Miss you too 🙂

      Reply
  2. Bunny Eats Design 2014-01-15 at 00:38

    Yum. I love this sort of rustic, hearty, easy cooking. Good luck with getting out of your comfort zone. I look forward to reading your adventures 🙂

    Reply
    1. Sofia 2014-01-15 at 13:05

      Hmm me too, better than minimalist and plastic cooking 😉 Lets see what I get up to this year! xx

      Reply
  3. oppie83 2014-01-15 at 09:20

    It looks delicious! May I ask what kind of white wine is required to cook this dish? Thanks before:)

    Reply
    1. Sofia 2014-01-15 at 09:32

      Selamat hari, it was just a cheap dry white wine!

      Reply
  4. cruzccc 2014-01-15 at 10:21

    Una pinta deliciosa!!! No soy muy de carne pero las patatitas tienen una pinta insuperable 🙂
    Un beso Sofia!

    Reply
    1. Sofia 2014-01-15 at 13:06

      Hey gracias! Cada vez como menos carne, pero cuando lo hago procuro que sea muy buena! Besitos

      Reply
      1. Sofia 2014-01-15 at 13:07

        PS: Ya se que el romero no es muy consistente, pero también esta bueno hehe

        Reply
  5. Mabel Kwong 2014-01-15 at 13:16

    I to conspire to myself that this year will be a great year, heehee. But I think that if we’re off to a good start, the positive energy will continue to flow and we have so much to look forward too 🙂

    In relation to the recipe (and others) – if I don’t use wine in my cooking (because I don’t consume alcohol), will it make my cooking taste bad, plain or lacking flavour?

    Reply
    1. Sofia 2014-01-15 at 16:06

      The more people conspiring for a great, surely should produce way more positive energy for it to happen, right? So lets set at least one minute a day on that 🙂
      Yeah, you don;t have to use wine. Wine will give a bit of a “winier” taste, but water is ok too.

      Reply
  6. Laura Lynn 2014-01-15 at 13:45

    Looks wonderful. I used to enjoy a dish called Ropa Viejas that was made with goat and capers and olives. It reminds me it’s been quite awhile since I’ve had it. Time to move out of my comfort zone too!

    Reply
    1. Sofia 2014-01-15 at 16:09

      Thats cute, because the ropa vieja I know is different. I think each province in Spain (and maybe Mexico too) have something called Ropa Vieja (old clothes) but with big variations to it. The one I know is sort of like when you have a stew with plenty of meat, chickpeas and vegetables, what you do with the leftovers is fry it together and you get Ropa Vieja. Funny, huh? Oh yes, move out of your comfort zone too, I’m sure you’re looking forward to do many things this year. xx

      Reply
  7. Dalo 2013 2014-01-15 at 16:44

    Wonderful photos…and good to push the envelope every now and then wander out of your comfort zone.

    Reply
    1. Sofia 2014-01-15 at 17:42

      Thank you!… Do you do that lately?

      Reply
      1. Dalo 2013 2014-01-15 at 19:25

        🙂 Just finished a pretty great trip in Myanmar…and it is a good feeling to follow what is interesting even if it means a little uncertainty. Following your curious nature makes life a little more spicy & interesting.

        Reply
        1. Sofia 2014-01-15 at 22:06

          Gosh, Myanmar, you’ll have to tell us all about it! I know, I’ve done something way out of my comfort zone and of course things feel uncertain like butterflies in stomach, but it’s great 🙂

          Reply
          1. Dalo 2013 2014-01-15 at 22:13

            Agree. Playing the piano in front of others sure would be out of my comfort zone… Even if I played the piano, I’m not sure if I could do it, but yet I’d dream about doing it. Such contradictions are wonderful 🙂

            Reply
            1. Sofia 2014-01-16 at 16:32

              Actually its funny you say that because for me speaking in public is not a problem. In real life I’m quite shy (or introvert is more like it) but when it comes to work and speaking in front of a roomful of people its fine. But when it comes to playing the piano, oh gosh, you’re fine all day, suddenly walking up to the stage you just turn into jelly! I keep on thinking: what if I forget note. Hands shake, you’re sure everyone can see your hands shake. I try to pretend that nobody is there, its what works best with me 🙂

              Reply
    1. Sofia 2014-01-15 at 18:07

      Aha! My subjective answer is that goat meat has less fat than lamb, and because of that lamb is slightly softer and smoother.
      I guess goats are physically more active than sheep…
      How many m dollars can I get? 😉

      Reply
  8. Guillermina Bósquez Stover 2014-01-15 at 21:38

    What a fabulous post about getting out of our comfort zone! I did exactly that this past year–I had a gastric bypass and boy, have I discovered a new life! Your recipe for cabrito looks wonderful. Here on the U.S./Mexico border we enjoy cabrito…but never like this…yum!! Oh, and I enjoyed your conversation with your mum!

    Reply
    1. Sofia 2014-01-15 at 21:54

      I’m happy that you had the gastric bypass, I’m sure it must have been a nervous moment, if not also a nervous decision. But the best this is that you’re so happy about it now. I’m glad the enjoyed the conversation with my mum 🙂 I know she enjoys reading your words too. Muchos besos!

      Reply
  9. apartmentwife 2014-01-16 at 08:14

    oh dear, this is such an adventurous dish (well, most things are for me). i spent a lot of 2013 learning how to cook the basics, and now i’m thinking i need something.. well.. intermediary. jon orders goat whenever we find it on a restaurant menu, so i’ll have to work up to something like this eventually 🙂

    Reply
    1. Sofia 2014-01-16 at 10:41

      I think it sounds adventurous because its “biggish in size” but its quite easy, so go ahead and try 🙂 xx

      Reply
  10. Amanda 2014-01-16 at 21:57

    This looks amazing! Well done!

    Reply
    1. Sofia 2014-01-19 at 19:23

      Why thanks 🙂

      Reply
  11. gotasté 2014-01-19 at 14:35

    I have definately moved out of my comfort zone big time this year haha! What a simple yet gorgeous recipe. I am so interested to try this out. Haven’t get to roast a lamb leg before. Yummy! 🙂 Warmly, Danny

    Reply
    1. Sofia 2014-01-19 at 19:22

      Oh yeah you definitely have and congratulations of doing it! You’ll have to roast one, but make sure you have some friends over to join in 🙂

      Reply
  12. dedy oktavianus pardede 2014-01-25 at 15:41

    such a lovely dish because i’m a lamb person,
    btw, i guess i can eat it by myself if it’s only 700 grams, hehehe

    Reply
  13. laurasmess 2014-01-29 at 09:30

    I’ve only attempted goat at home once and it was in a curry… love the look of this roasted leg, beautifully cooked and smothered in herbs! The potatoes look gorgeous too! Definitely want to give this a go Sofia. I agree… diverting from one’s comfort zone of cooking can be hugely rewarding. At the very least, it’s a learning experience for expanding the repertoire! Yum xx

    Reply
    1. Sofia 2014-01-29 at 23:37

      Oh yes, I’lll have to attempt it in curry too! Diverting from one’s comfort zone in MANY aspects in life is great 🙂 xx

      Reply

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