Braised Goat Rump with White Wine

Name: Braised Goat Rump with White Wine
Yield: 6
Ingredients: 3 cups of dry white wine; 5 cloves of garlic; 2 tablespoons of thyme leaves; 1 1/2 teaspoons of salt; Black pepper to taste; 2 cups of water; 5 sprigs of rosemary; 1 goat rump (2.5 kg); 6 slices of bacon; 2 tablespoons of olive oil for brushing; 6 Sicilian lemons, cut in half; Thyme sprigs for garnish

1
3 cups of dry white wine
2
5 cloves of garlic
3
2 tablespoons of thyme leaves
4
1 1/2 teaspoons of salt
5
Black pepper to taste
6
2 cups of water
7
5 sprigs of rosemary
8
1 goat rump (2.5 kg)
9
6 slices of bacon
10
2 tablespoons of olive oil for brushing
11
6 Sicilian lemons, cut in half
12
Thyme sprigs for garnish

Ingredients

1
3 cups of dry white wine
2
5 cloves of garlic
3
2 tablespoons of thyme leaves
4
1 1/2 teaspoons of salt
5
Black pepper to taste
6
2 cups of water
7
5 sprigs of rosemary
8
1 goat rump (2.5 kg)
9
6 slices of bacon
10
2 tablespoons of olive oil for brushing
11
6 Sicilian lemons, cut in half
12
Thyme sprigs for garnish

Directions

1
In a blender, blend the wine, garlic, thyme, salt, black pepper, water, and rosemary until you get a smooth mixture
2
In a baking dish, brush the goat rump with this seasoning
3
Arrange the bacon slices on top of the goat rump and cover with aluminum foil
4
Put it in a moderate oven (180°C), preheated, for two hours
5
Remove the foil and bacon slices, leaving them in the baking dish, and bake for another hour or until the meat is golden brown
6
Keep it in the turned-off oven
7
Heat up a greased grill, arrange the lemon halves with the cut side down, and grill until slightly scorched
8
In a serving dish, arrange the lemons around the goat rump, garnish with thyme sprigs, and serve immediately.