Roasted Goat with Avocado
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted goat with avocado is one of my favorite weeknight dinners because it comes together in just over an hour. The beauty of goat meat is that it's incredibly lean and packed with protein, making it a wonderfully nutritious choice for your family table. I love pairing it with creamy avocado and bright citrus for a dish that feels both comforting and fresh. The simple herb rub keeps things straightforward, and honestly, the ingredient list looks longer than it actually is to prepare. You'll have a restaurant quality meal on your table without spending half your evening in the kitchen.
Ella x
Ingredients
- 1½ kggoat meat shoulder(cut into 5cm cubes)
- 2ripe avocados(halved and pitted)
- 3 sprigsfresh rosemary(chopped)
- 2 sprigsfresh thyme(chopped)
- 4garlic cloves(minced)
- 5 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2lime(zested and juiced)
- ½red onion(finely diced)
- 59 mlfresh cilantro(chopped)
- 1jalapeño(minced)
- 150 gcherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat oven to 200°C (390°F). Pat the goat meat dry with paper towels to ensure proper browning.
Tip: Dry meat is key to achieving a golden, caramelized crust.
- 2
In a small bowl, combine the chopped rosemary, thyme, minced garlic, 3 tablespoons of olive oil, salt, and pepper to create a herb paste.
Tip: Prepare the paste while your oven reaches temperature.
- 3
Rub the herb paste evenly over all sides of the goat meat cubes, working the mixture into any crevices.
Tip: Use your hands for best coverage and to ensure the herbs adhere properly.
- 4
Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Tip: A hot pan is essential for searing the meat properly.
- 5
Working in batches to avoid overcrowding, sear the goat meat on all sides until golden brown, approximately 3-4 minutes per side. Transfer seared pieces to a plate.
Tip: Don't move the meat too early; let it develop color before turning.
- 6
Return all meat to the skillet and transfer to the preheated oven. Roast uncovered for 25-30 minutes until the meat is tender and cooked through.
Tip: The internal temperature should reach 71°C (160°F) for safe consumption.
- 7
While the meat roasts, prepare the avocado salsa by combining the diced red onion, minced jalapeño, chopped cilantro, halved cherry tomatoes, lime juice, and lime zest in a bowl. Season with a pinch of salt.
Tip: Add the salsa components just before serving to prevent the avocado from browning.
- 8
Remove the roasted goat from the oven and let rest for 5 minutes. Gently fold the avocado halves into the salsa mixture.
Tip: The resting period allows juices to redistribute, keeping the meat moist.
- 9
Divide the roasted goat among serving plates and top or serve alongside the avocado salsa.
Tip: Serve immediately while the meat is still warm for optimal flavor contrast.
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