Roasted Goat with Cucumber and Herb Chimichurri

Instructions

1. 1

   Preheat oven to 200°C (390°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 crust formation.

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the goat meat for 3-4 minutes per side until golden brown. Transfer to a roasting pan.

   Tip: Don't overcrowd the pan; allow proper spacing for even browning.

3. 3

   Add smashed garlic cloves and thyme sprigs to the roasting pan with the meat. Drizzle with remaining 2 tablespoons olive oil and roast uncovered for 30-35 minutes until the meat reaches an internal temperature of 70°C for medium.

   Tip: Goat meat is lean, so avoid overcooking to prevent drying out.

4. 4

   While the goat roasts, prepare the chimichurri by combining parsley, cilantro, minced shallot, red wine vinegar, lemon juice, and 2 tablespoons olive oil in a bowl. Season with salt and pepper to taste.

   Tip: Make chimichurri 15 minutes before serving for flavors to meld.

5. 5

   In a separate bowl, combine sliced cucumber and red onion. Dress lightly with 1 tablespoon red wine vinegar, salt, and pepper. Let sit for 5 minutes before serving.

   Tip: The brief marinating time softens the vegetables slightly while maintaining their crunch.

6. 6

   Remove the roasted goat from the oven and let rest for 5 minutes before serving. Arrange on a platter alongside the cucumber salad and spoon chimichurri generously over the meat.

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