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Oven Baked Goat with Potatoes | Capretto Al Forno

A traditional way to cook goat and potatoes in the oven. Nick learned this recipe from his mother and loves to cook it for special occasions. You can make this with lamb chops, beef, or as a vegetarian dish with potatoes, zucchini, eggplant, whatever you like! INGREDIENTS 1.5kg goat pieces 400g peeled, diced tomatoes 3-4 potatoes, sliced in wedges 1/2 onion, diced 2 garlic cloves, chopped 1/2 cup chopped continental parsley 3/4 cup of grated cheese (ie. Pecorino Romano, Grana Padano, Parmesan) 1 cup water Olive oil Salt Pepper DIRECTIONS 1. Drizzle oil in bottom of a large oven tray. 2. Lay goat pieces and potato wedges in tray. Season with salt. 3. In a separate bowl, mix tomatoes, onions, garlic, parsley. Season with salt and pepper. Mix well. 4. Sprinkle tomato topping over goat and potato. 5. Sprinkle over the grated cheese. 6. Drizzle with olive oil. 7. Pour the water around the edges of the tray. 8. Cover with foil and bake for 45 minutes in preheated 180 degree fan-forced oven 9. Remove foil. Check water, if more is needed add a touch more. Don't allow it to dry out. 10. Bake for another 45 minutes. 11. Serve goat with its juices with crusty pane di casa, a salad, and any other sides you like. Buon Appetito xx