Kid prepared in this way is sweet and succulent. It is traditionally served at Easter time in Italy, and is accompanied with fresh green beans, potatoes and Cucumber and Tomato Salad. A dry white Italian wine such as Soave would be the perfect accompaniment. If you would like to try this recipe but cannot obtain kid, lamb may be used instead.
5 lb. leg of kid
2 rosemary sprigs or
1 teaspoon dried rosemary
4 garlic cloves, halved
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
5 fl. oz. dry white wine
1 tablespoon beurre manie
Preheat the oven to very hot 475 °F (Gas Mark 9, 240°C).
With a sharp knife, make eight shallow incisions in the kid. Insert a little rose-mary and a garlic clove half in each incision. Using a pastry brush, coat the kid with 1 tablespoon of the oil, then sprinkle with the salt and pepper.
Place the kid, skin side up, in a roasting tin. Add the remaining oil and place the tin in the centre of the oven. Roast the meat for 20 minutes.
Reduce the oven temperature to moderate 350°F (Gas Mark 4,180°C) and continue to roast the meat for If hours, basting every 30 minutes with the juices in the tin.
Pour over the wine and roast for a further 15 minutes or until the kid is tender when pierced with the point of a sharp knife.
Remove the tin from the oven.
With two large forks or spoons, lift the meat out of the pan and place it on a large serving dish. Keep warm while you prepare the sauce.
Using a metal spoon or a bulb baster, skim as much fat as possible from the surface of the juices in the roasting tin.
Place the tin over moderate heat and bring the juices to the boil, scraping in any brown bits with a metal spoon.
Add the beurre manie, a little at a time, stirring with a wooden spoon. Continue cooking, stirring constantly, until the sauce is hot and thickens slightly.
Remove the tin from the heat and pour the sauce into a sauceboat. Serve at once, with the kid.