Roasted Goat with Courgette

Instructions

1. 1

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

   Tip: Drying the meat helps achieve better browning and caramelisation during roasting.

2. 2

   Heat 2 tablespoons of olive oil in a large roasting pan over medium-high heat. Working in batches, brown the goat meat on all sides for 3-4 minutes per side. Transfer to a plate and set aside.

   Tip: Don't overcrowd the pan to ensure proper browning rather than steaming.

3. 3

   Add the remaining 2 tablespoons of olive oil to the pan. Sauté the quartered onion and crushed garlic for 2 minutes until fragrant.

4. 4

   Deglaze the pan with white wine, scraping up any browned bits from the bottom with a wooden spoon. Let it reduce by half, about 2 minutes.

   Tip: This captures all the flavour from the meat and creates a rich base for the sauce.

5. 5

   Return the browned goat meat to the pan. Add the vegetable stock, rosemary sprigs, thyme sprigs, and lemon zest. Bring to a simmer.

6. 6

   Cover the pan with foil and transfer to the oven. Roast for 30 minutes until the goat is beginning to become tender.

7. 7

   Remove from oven, stir in the courgette pieces, and season lightly with additional salt and pepper. Return to the oven uncovered for another 12-15 minutes until courgettes are golden and goat is fully tender.

   Tip: Adding courgettes partway through prevents them from becoming mushy while allowing them to caramelise.

8. 8

   Remove from oven and finish with fresh lemon juice. Taste and adjust seasoning as needed. Remove herb sprigs before serving.

   Tip: The lemon juice brightens the rich flavours of the goat and balances the earthiness of the courgettes.