Capretto alla Bresciana from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• rock salt, as needed
• 800 g baby new potatoes, scrubbed and cut into halves or quarters, depending on size
• 3 sprigs rosemary, leaves finely chopped
• ¼ cup (60 ml) extra virgin olive oil
• 1 clove garlic, finely chopped
• freshly ground black pepper
• 200 g unsalted butter, diced
• 1½ tablespoons salt flakes
• 1 baby goat quarter (2.2 kg), cleaned and cut into 18 pieces
• 100 ml extra virgin olive oil, plus extra for pan-frying
• 1 small handful (about ¼ cup) sage leaves, chopped
• 5 sprigs rosemary, leaves finely chopped
• 4 cloves garlic, finely chopped
• 1 large onion, finely chopped