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.
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.
700g leg of goat
4 cloves garlic
6 small twigs rosemary
1/2 cup white wine
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.