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LOCATION: Recipes >> Spanish >> Cabrito 01

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Spanish Cabrito

1 halved small cabrito (about 6 pounds) from neck to tail, cut into
serving-size pieces (not completly separate)
2 garlic cloves (center shoots off)
2-3 sprigs of parsley
olive oil to rub
1 tablespoon wine vinegar
salt
1 dash Jerez wine
1/2 cup boiling water

Preheat oven to high heat (to seal the meat), about 420F (210 C).
Place the cabrito into a baking sheet and rub it with olive oil.
Bake it until lightly gold and turn it to do the same thing.

Meanwhile, pound at mortar the garlic cloves, parsley leaves and
salt. When crushed, add vinegar, Jerez wine and boiling water.
Stir it and let aside.

When lightly golden both sides, spoon half of dressing over the
cabrito and bake until lightly brown, and turn it again spooning
the rest of the dressing. Bake til lightly brown. Deglace baking
sheet.

Serve cabrito with lettuce and onion rings salad.

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