Roast Goat with Potatoes: the recipe for a traditional main dish
Roast goat with potatoes is a delicious main dish and a timeless classic during Easter that, together with roast lamb, cannot be missing from your table during the holidays. The meat needs to be marinated with rosemary, onions, salt, pepper and lemon zest to moderate the typical aftertaste of sheep meat. It is then softly oven-baked with wine and other spices for a delicate, tender and juicy dish.
For best results it is recommended to use goat shoulder, which is both fleshy and bony. The meat does not need to be marinated for a long time, but it needs to soak in white wine for at least one hour; it then needs to be drained and cooked together with the potatoes – new potatoes are ideal for this recipe – for an even more delicious taste. The secret of this recipe lies in the seasoning of the meat and the potatoes, to be carried out before the cooking stage.
This and the marination contribute to a tender, juicy and tasty meat, accompanied by golden brown, tender potatoes and onions, which will add a sweet note to the dish. Discover this step-by-step recipe for a delicious roast goat.
How to store Roast Goat with Potatoes
Roasted goat with potatoes can be stored for up to 2 days in a sealed container in the refrigerator. For best results, heat it up in the oven or on a pan before serving.
How to make Roast Goat with Potatoes
Cut the meat in chunks, transfer the meat into a large bowl and add the rosemary.
Cut the meat in chunks, transfer the meat into a large bowl and add the rosemary.
Add the garlic, lemon zest and white wine into the bowl.
Add the garlic, lemon zest and white wine into the bowl.
Mix well so that all the chunks are soaked well. Wrap the bowl with cling film and let the meat marinate for around an hour in a cool place or in the refrigerator.
Mix well so that all the chunks are soaked well. Wrap the bowl with cling film and let the meat marinate for around an hour in a cool place or in the refrigerator.
Wash the new potatoes in cold water and rub them well to remove any dirt or soil; in case you use normal potatoes, make sure to peel them. Cut the potatoes in half or leave whole in case they are very small.
Wash the new potatoes in cold water and rub them well to remove any dirt or soil; in case you use normal potatoes, make sure to peel them. Cut the potatoes in half or leave whole in case they are very small.
Slice the onion thinly.
Slice the onion thinly.
Once the marination is complete, drain the meat (do not wash it) and remove the spices you used for the marination 11.
Once the marination is complete, drain the meat (do not wash it) and remove the spices you used for the marination 11.
Place the meat and the potatoes in a bowl. Add the thinly sliced onions, pepper, and juniper berries.
Place the meat and the potatoes in a bowl. Add the thinly sliced onions, pepper, and juniper berries.
Add the rosemary and season with salt.
Add the rosemary and season with salt.
Drizzle with the extra virgin olive oil.
Drizzle with the extra virgin olive oil.
Pour the white wine.
Pour the white wine.
Mix well so that all the ingredients are evenly distributed. Transfer on a casserole or oven tray and bake at 200°C / 390°F for around 1 hour.
Mix well so that all the ingredients are evenly distributed. Transfer on a casserole or oven tray and bake at 200°C / 390°F for around 1 hour.
After 30 minutes, gently stir the content of the casserole so that it bakes evenly.
After 30 minutes, gently stir the content of the casserole so that it bakes evenly.
Once ready, remove it from the oven and serve immediately.
Once ready, remove it from the oven and serve immediately.
