Roasted Goat with Corn and Herb Butter

Instructions

1. 1

   Preheat your oven to 425°F. Pat the goat meat dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Drying the meat ensures better browning and a more flavorful crust when roasted.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the goat meat for 3-4 minutes per side until golden brown, then transfer to a plate.

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

3. 3

   In a small bowl, combine softened butter, chopped thyme, rosemary, minced garlic, and lemon zest to create an herb butter paste.

   Tip: Make the herb butter ahead of time and refrigerate for easier handling.

4. 4

   Return the seared goat meat to the skillet and add the shallots. Drizzle with the remaining 2 tablespoons of olive oil and spread the herb butter over the meat.

   Tip: The butter will begin to melt and coat the meat with aromatic flavors.

5. 5

   Pour the vegetable broth around the meat (not over it). Transfer the skillet to the oven and roast for 25 minutes until the goat reaches an internal temperature of 160°F.

   Tip: Use a meat thermometer for accurate doneness; goat is best served medium, not overcooked.

6. 6

   Remove the skillet from the oven and scatter the corn kernels evenly over and around the meat. Return to the oven for 8-10 minutes until the corn is lightly charred and tender.

   Tip: Corn kernels brown quickly, so keep a close eye to prevent burning.

7. 7

   Let the dish rest for 5 minutes before serving. Taste and adjust seasoning with additional salt and pepper if needed. Serve the goat, corn, and roasted shallots with the pan juices spooned over top.

   Tip: Resting allows the juices to redistribute throughout the meat, keeping it tender and moist.