Grilled Marinated Goat with Roasted Brussels Sprouts
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 tastes absolutely restaurant quality. Goat meat is leaner than lamb or beef, making it a healthier protein choice that's also more sustainable. The beauty of this recipe lies in its simplicity: you marinate the goat in bright lemon, garlic, and herbs while the brussels sprouts roast alongside, getting perfectly caramelized and crispy. The whole meal feels fancy enough for company but honestly requires minimal effort on your part. Trust me, once you try this combination of tender, herb infused meat with those golden roasted vegetables, it'll become a regular in your rotation.
Ella x
Ingredients
- 1goat leg
- 500 gramsbrussels sprouts
- 2 mediumlemon
- 6garlic cloves
- 100 mlolive oil
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 sprigsfresh rosemary
- 1 sprigfresh thyme
Detail level
Instructions
- 1
Combine lemon juice, garlic, olive oil, salt, pepper, red pepper flakes, rosemary, and thyme in a large bowl.
Tip: Marinate the goat overnight for best flavor.
- 2
Cut the goat leg into 1.5-inch slices and add to the marinade, ensuring each piece is well coated.
- 3
Preheat the grill to medium-high heat.
- 4
Trim the Brussels sprouts and halve them.
- 5
Toss the Brussels sprouts with a little olive oil, salt, and pepper.
- 6
Grill the goat slices for 3-4 minutes per side until slightly charred.
- 7
Place the Brussels sprouts on the grill around the goat, and cook for 10-15 minutes, stirring occasionally, until tender and slightly charred.
- 8
Serve the grilled goat with the roasted Brussels sprouts on the side.
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