🍽️ Kid Goat Roast with Herbs

Name: Kid Goat Roast with Herbs
Total time: 30 min
Yield: 4 servings
Ingredients: 2 kid goat shoulders (500 g each); salt; pepper from the mill; 2 garlic cloves; 5 tbsp olive oil; 1 bunch lemon balm; 1 bunch mint; 1 bunch spring onions; 1 bunch carrots; 100 ml white wine; 400 ml lamb stock (from the jar); 1 tbsp cornstarch; lemon balm (for garnishing); mint (for garnishing)

685 kcal · 30 min · 4 servings

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Ingredients

2 kid goat shoulders (500 g each)
salt
pepper from the mill
2 garlic cloves
5 tbsp olive oil
1 bunch lemon balm
1 bunch mint
1 bunch spring onions
1 bunch carrots
100 ml white wine
400 ml lamb stock (from the jar)
1 tbsp cornstarch
lemon balm (for garnishing)
mint (for garnishing)

Instructions

1. Rub the meat generously with salt and pepper.
2. Peel the garlic cloves and press them through a garlic press.
3. Mix two tablespoons of olive oil with the pressed garlic.
4. Brush the meat with the garlic-oil mixture.
5. Rinse the herbs under running water.
6. Clean the spring onions and rinse them.
7. Cut the spring onions into thin strips.
8. Peel the carrots.
9. Cut the carrots in half or into quarters.
10. Heat the remaining olive oil in a casserole dish.
11. Sear the meat in the hot oil.
12. Remove the seared meat from the casserole dish and set it aside.
13. Place the herbs in the hot casserole dish.
14. Place the meat back on top of the herbs.
15. Arrange the carrots and spring onions around the meat.
16. Pour half of the lamb stock over the meat.
17. Preheat the oven to 200 degrees (Gas: Level 3-4, Fan: 180 degrees).
18. Roast the meat in the preheated oven for about one hour.
19. Baste the meat with the remaining lamb stock during roasting.
20. Reduce the oven heat to 180 degrees (Gas: Level 2-3, Fan: 160 degrees).
21. Continue roasting the meat for another 30 minutes.
22. Wrap the cooked meat in aluminum foil.
23. Let the meat rest for 10 minutes.
24. Remove the carrots and spring onions from the roasting juices.
25. Keep the vegetables warm.
26. Strain the roasting juices through a fine sieve.
27. Mix the cornstarch with a little cold water to form a smooth slurry.
28. Stir the starch mixture into the warm roasting juices.
29. Bring the sauce to a brief boil.
30. Season the sauce with salt and pepper to taste.
31. Slice the meat into thin pieces.
32. Plate the meat with the sauce and vegetables.
33. Garnish the dish with the herbs and serve.

Nutrition per serving

kcal: 685
Protein: 49 g · Fett/Fat: 42 g · Carbs: 7 g