It’s Easter again, and like always in my family, I also like to keep the tradition of eating lamb, or even better goat kid.
As I wrote already in the previous post, I know many people nowadays are against that, but I grew up with a different background, we always had animals, and I have no problems with that. And I am not here to talk about that.
This is probably the easiest way to cook it, but the goat kid is a meat that doesn’t need much work, it is great as it is and I think that the best way is to keep it simple.
All we need is a good animal, possibly taken directly from a good farmer, potatoes and fresh rosemary. Now that I have no animals, I use to buy half animal, and then I cut it at home as I prefer. And with the offal I use to do a very good recipe too.
Usually, next to this meat as for the lamb too, I like to prepare also tzatziki and a mint sauce, for those you can follow THIS recipe I wrote last year.
INGREDIENTS (4 people):
- 2 kg of goat kid meat (there are a lot of bones), various cuts of similar size
- 5-6 medium size potatoes (what’s enough to cover the bottom of the oven pan)
- fresh rosemary (also fresh sage if you want)
- 2 cloves of garlic
- extra virgin olive oil
- some dry white wine
- Once you have the meat cut in pieces of the same size, take a large pan/bowl, season it with salt, massage it with extra virgin olive oil, add a little bit (just a little) of white wine and fresh rosemary and let it rest just 30-60 minutes, covered with foil (I don’t want to remove it’s natural flavor, but just to add something extra just lightly). Cut also the potatoes in slices of the same size, and put it in cold water.
- Take a large oven pan, grease it with extra virgin olive oil, and place the potatoes all over it (drain them from water first). Then place the meat over the potatoes, with also the 2 cloves of garlic and a good amount of fresh rosemary (as in the photo). I suggest to add also some knobs of butter over the pieces of meat, or olive oil if you prefer.
- Bake at 180 °C, fan-assisted mode, for about 1 hour (if it’s a very young animal not larger than 6-7 kg the whole, otherwise it might take some more time, also 90 minutes, you have to control), after the first 30 minutes pour the wine over the meat. If needed add some more wine, should it get too dry while baking. I usually don’t turn the meat, in this way you will have a crunchy side, and softer and more juicy on the bottom side.
- Enjoy with a good wine, and if you want with the sauces I mentioned above 🙂
Meat: goat kid from a local farmer
Yogurt: from a local dairy producer
Herbs: from the garden