Grilled Goat with Roasted Parsnips
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and delivers restaurant quality results. Goat meat is incredibly lean and packed with protein, making it a nutritious choice that feels special without being fussy. The roasted parsnips become sweet and caramelized alongside the herb infused goat, while a bright lemon and vinegar glaze ties everything together beautifully. Best of all, you need just one pan and basic pantry staples to create something that will impress anyone at your table.
Ella x
Ingredients
- 1goat leg
- 6 mediumparsnips(peeled and quartered)
- 4 tbspolive oil
- 1 tspsalt
- 1 tsppepper
- 2 clovesgarlic(minced)
- 2 sprigsrosemary
- 2 sprigsthyme
- 1lemon(halved)
- 2 tbspred wine vinegar
- 1 tbsphoney
Detail level
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
Season the goat leg with salt, pepper, and minced garlic.
Tip: Rub the seasonings all over the goat leg.
- 3
Place the goat leg on the preheated grill.
- 4
Grill the goat for about 15 minutes on each side or until it reaches the desired doneness.
Tip: Use a meat thermometer to check the internal temperature.
- 5
In a large bowl, toss the peeled and quartered parsnips with olive oil, salt, pepper, and minced garlic.
Tip: Ensure the parsnips are evenly coated.
- 6
Place the parsnips on a baking sheet and roast in the oven at 200°C for about 20-25 minutes or until they are tender and lightly browned.
Tip: Toss the parsnips halfway through cooking.
- 7
Remove the goat and parsnips from the grill and oven respectively.
- 8
Place the roasted parsnips on a serving platter.
- 9
Place the grilled goat on top of the parsnips.
- 10
Garnish with fresh rosemary and thyme sprigs.
- 11
Drizzle the halved lemon and red wine vinegar over the goat.
Tip: Squeeze the lemon juice over the goat for extra flavor.
- 12
Drizzle honey over the goat and serve.
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