INGREDIENTS
– 4 young goat´s shoulders
– 3 popatos
– 1 onion
– 3 bulbs of garlic
– 2 lemons
– 1 glass of white wine
– fresh parsley
– black pepper
– extra virgin olive oil
– salt
METHOD
Preheat the oven at 180ºC.
First, we peel and wash the potatoes. Cut the potatoes in large slices and place them at the bottom of the oven tray with a bit of olive oil. Then, we cut the tomatoes in 4 quarters and add them to the tray on top of the potatos.
Crush the garlic with your hands and cut the onion in julienne cut. Add the onion, the young goat´s shoulders and the garlic and pour the lemon juice with olive oil on the meat.
Pour the white wine on everything and add the parsley, salt and pepper.
Introduce the tray in the oven and turn the meat every so often, pouring the juice from the bottom of the tray on everything to mantain moist. If the meat starts drying out you can pour a glass of water over the top.
Cook in the oven for an hour, until the meat is golden on both sides.
Serve pipping hot with the potatoes and tomatoes.
Optional:
You could serve your plates with maldon salt to emphasize de flavours.