Goat with lemon and garlic

Put all the ingredients of the marinate in a food processor and blend to a paste. 

Score the legsand coat them with the paste, pressing into the cuts. Coat the ribs as well. Place the meat into a tray, cover it and let it stand in the fridge overnight or for 24 hours. 

Take it out and wait for it to reach room temperature before you bake it. Preheat the oven at 230°. Place the meat in a casserole pot and place it in the oven. Bake for 20'.

Remove the casserole pot from the oven and transfer the meat into another baking tray. Cover it with two sheets of aluminum foil. Put the wine in the casserole pot  and scrape the dried pieces of meat with a spatula, in order to make a tasty sauce. Put the potatoes into the casserol pot, add a little bit of oil, salt, pepper and stir. Cover with the lid, put it in the oven and bake for 30'.

Stir the potatoes and place the goat on top of them. Bake for an additional 30' or more, depending how well done you want the meat to be. 

When potatoes and meat are ready, serve with the baking tray on the table, decorating with rosemari sprigs if you like.