Leg of Kid with Capers and Lemon

For the marinade, finely chop rosemary and parsley, garlic and shallots, capers (soak for maybe 2 hours). Mix all ingredients with white port wine and grated lemon zest in a hand mixer until homogeneous.

Separate and bone the leg of kid and the stilt. While doing so, use a long, thin kitchen knife to loosen the meat from the bone and pull it out with a twisting motion. Pull a sprig of rosemary through the resulting opening.

Cut shank meat into small cubes. Cut roasted vegetables into large cubes. Place leg, shank meat and roasted vegetables in a casserole dish and brown on all sides in olive oil, extinguish with beef broth, cover and cook on a heated stove at 170 °C for 30 minutes. After 20 minutes add the marinade. Keep the leg warm in the stove. Strain the sauce through a sieve into a saucepan and reduce at the highest temperature.

Cut leg into 2 cm thick slices, arrange on a plate with lemon potatoes and pour sauce.

Serve: Serve with a salad with grape seed oil peas or possibly salad dressing.

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