Roasted Goat with Courgette
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour from start to table. Roasted goat is such a lean, flavorful meat that pairs beautifully with fresh courgettes, and the best part is how economical the whole dish turns out to be. The garlic, rosemary, and thyme infuse everything with incredible aromatics while the courgettes soak up all those wonderful pan juices. Goat is packed with protein and actually easier to digest than beef or lamb, making it a smart choice for a satisfying meal that won't leave you feeling heavy. This is the kind of uncomplicated roast that makes you look like you spent hours in the kitchen when really you just threw it all in a pan and let the oven do the work.
Ella x
Ingredients
- 1.2 kggoat shoulder(cut into 5cm chunks)
- 4 mediumcourgettes(halved lengthwise then cut into 3cm pieces)
- 4 tablespoonsolive oil
- 8garlic cloves(crushed)
- 3 sprigsfresh rosemary
- 4 sprigsfresh thyme
- 1lemon(zest and juice)
- 250 mlvegetable stock
- 1½ teaspoonssea salt
- ½ teaspoonsblack pepper
- 1 largeonion(quartered)
- 150 mldry white wine
Detail level
Instructions
- 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
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
Add the remaining 2 tablespoons of olive oil to the pan. Sauté the quartered onion and crushed garlic for 2 minutes until fragrant.
- 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
Return the browned goat meat to the pan. Add the vegetable stock, rosemary sprigs, thyme sprigs, and lemon zest. Bring to a simmer.
- 6
Cover the pan with foil and transfer to the oven. Roast for 30 minutes until the goat is beginning to become tender.
- 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
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.
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