From capra, the Italian word for goat, Capretto is kid goat. Very young milk-fed goat that you might also hear referred to as Capretto da latte.
A classic secondo piatto di Pasqua, Capretto alla Napoletana vies for a seat at the Neapolitan Easter table with it’s close cousin, Agnello al Forno or Agnello al Forno con Patate, a lamb dish made in the same vein.
Bone-in cuts of kid goat (or lamb) are marinated in red wine and fresh herbs overnight, then popped into the oven atop a bed of diced potatoes. Moist, succulent, fall off the bone meat and tender potatoes infused with the meat’s juices serve up a flavorful and oh so satisfying secondo piatto.
As always, the pan drippings can of course be used to condition pasta for a primo piatto. Personally however, I’d rather just sop them up with a crusty piece of Neapolitan bread.
1 kg bone-in goat or lamb cuts (breast riblets, rib chops, loin chops)
4 cloves garlic
2 Bay Leaves
Salt and Pepper
700 grams potatoes
1 medium onion
6 – 8 Cherry Tomatoes
Marinate the Lamb Overnight
Put the lamb pieces in a large baking dish
Generously drizzle Olive Oil over the lamb
Salt and Pepper to taste
Pour two small glasses of red wine over the lamb
Add a generous amount of Rosemary, Thyme, two Bay Leaves and two cloves of sliced garlic
Mix to coat, cover and refrigerate overnight
Prepare the Lamb
Peel and dice the potatoes
Chop the onion
Quarter the cherry tomatoes
Remove the lamb from the marinade
Discard the marinade and rinse the lamb pieces well
Coat the bottom of a baking dish with Olive Oil and 2 sliced cloves of garlic
Add the potatoes, onion and fresh rosemary
Salt and pepper to taste
Layer the lamb over the potatoes
Drizzle with Olive Oil
Pour one glass of red wine over the lamb
Top with the tomatoes
Bake uncovered at 180° for about 1 1/2 hours, turning the meat once or twice during baking