Spanish Cabrito

Preheat oven to high heat (to seal the meat), about 420F (210 C). Place the cabrito into a baking sheet and rub it with olive oil. Bake it until lightly gold and turn it to do the same thing. Meanwhile, pound at mortar the garlic cloves, parsley leaves and salt. When crushed, add vinegar, Jerez wine and boiling water. Stir it and let aside. When lightly golden both sides, spoon half of dressing over the cabrito and bake until lightly brown, and turn it again spooning the rest of the dressing. Bake til lightly brown. Deglace baking sheet. Serve cabrito with lettuce and onion rings salad.