Roasted Goat with Artichoke

Instructions

1. 1

   Preheat your oven to 180°C. Pat the goat meat dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Dry meat ensures better browning and crust development during roasting.

2. 2

   Heat olive oil in a large cast-iron or heavy-bottomed roasting pan over medium-high heat. Working in batches, sear the goat chunks for 3-4 minutes per side until golden brown. Set aside on a plate.

   Tip: Don't crowd the pan; this prevents steaming and ensures proper caramelization.

3. 3

   In the same pan, add smashed garlic and shallots, sautéing for 2 minutes until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom.

   Tip: These flavorful browned bits add depth to your final sauce.

4. 4

   Return the goat meat to the pan and add the vegetable broth. Nestle the artichoke halves among the meat pieces and scatter rosemary and thyme sprigs throughout. Squeeze lemon juice over everything and add the lemon halves.

   Tip: The acidity from the lemon complements the richness of the goat beautifully.

5. 5

   Cover the pan with aluminum foil and transfer to the preheated oven. Roast for 35-40 minutes, stirring halfway through, until the goat is fork-tender and artichokes are caramelized.

   Tip: The meat should shred easily when fully cooked; if needed, roast an additional 5-10 minutes.

6. 6

   Remove from the oven and discard the herb sprigs and lemon halves. Taste the cooking liquid and adjust seasoning with additional salt and pepper if needed.

   Tip: The braising liquid becomes a delicious pan sauce to spoon over the finished dish.

7. 7

   Serve the roasted goat and artichokes in shallow bowls, spooning the pan sauce generously over each portion.

   Tip: Pair with crusty bread, polenta, or roasted root vegetables to soak up the flavorful sauce.