Goat Rump with Alecrim

Name: Goat Rump with Alecrim
Yield: 8
Ingredients: 2 goat rumps; 8 crushed garlic cloves; 8 sprigs of rosemary, chopped; to taste: salt and black pepper; 1/3 cup olive oil or vegetable oil; 2 tablespoons (of a pinch) dried or fresh alecrim, or oregano; small potatoes for garnish; a small beetroot for glazing

1
2 goat rumps
2
8 crushed garlic cloves
3
8 sprigs of rosemary, chopped
4
to taste: salt and black pepper
5
1/3 cup olive oil or vegetable oil
6
2 tablespoons (of a pinch) dried or fresh alecrim, or oregano
7
small potatoes for garnish
8
a small beetroot for glazing

Ingredients

1
2 goat rumps
2
8 crushed garlic cloves
3
8 sprigs of rosemary, chopped
4
to taste: salt and black pepper
5
1/3 cup olive oil or vegetable oil
6
2 tablespoons (of a pinch) dried or fresh alecrim, or oregano
7
small potatoes for garnish
8
a small beetroot for glazing

Directions

1
Clean the goat rumps well, removing any excess fat and cartilage (or have your butcher do this)
2
Mix all remaining ingredients together and season the goat rumps
3
Place in a bowl, cover with aluminum foil, and refrigerate for at least one day, flipping at least once
4
Transfer to a baking dish, pour the remaining seasoning from the bowl over the top, and bake in a preheated oven at 400°F (200°C) for approximately 2.5 hours, or until the meat is tender
5
As it bakes, add water to the baking dish as needed to prevent burning
6
Serve with small potatoes, some cooked with beetroot, others glazed with butter or margarine