Roasted Goat with Edamame
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted goat with edamame is one of my favorite quick weeknight dinners because it comes together in just over an hour with minimal fuss. Goat meat is wonderfully lean and tender when roasted with aromatic herbs like rosemary and thyme, and I love pairing it with edamame for a nutritious boost of plant based protein and fiber. The vegetables caramelize beautifully alongside the meat, soaking up all those savory juices, while the lemon juice at the end brightens everything up. It's elegant enough for company but simple enough that you won't stress in the kitchen.
Ella x
Ingredients
- 1½ kggoat meat shoulder(cut into 5cm cubes)
- 300 gfresh edamame(shelled or in pods)
- 4 tablespoonsolive oil
- 3fresh rosemary sprigs(roughly chopped)
- 2 teaspoonsfresh thyme(dried)
- 5garlic cloves(minced)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 2 tablespoonslemon juice
- 2 mediumcarrots(cut into batons)
- 2 mediumparsnips(cut into batons)
- 200 mlvegetable broth
Detail level
Instructions
- 1
Preheat oven to 200°C. Pat the goat meat dry with paper towels and season generously with salt and pepper on all sides.
Tip: Dry meat ensures better browning and a more flavorful crust.
- 2
In a small bowl, combine chopped rosemary, thyme, minced garlic, and 2 tablespoons of olive oil to create an herb paste. Rub this mixture all over the goat meat cubes, ensuring even coverage.
Tip: Prepare this herb coating while your oven preheats to save time.
- 3
Heat a large oven-safe skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Working in batches, sear the goat meat for 2-3 minutes per side until golden brown. Avoid overcrowding the pan.
Tip: Searing develops a savory crust that locks in moisture and flavor.
- 4
Return all the seared meat to the skillet and add the carrot and parsnip batons around it. Pour the vegetable broth over everything, then squeeze lemon juice across the dish.
Tip: The broth creates a light pan sauce while the vegetables roast alongside the meat.
- 5
Transfer the skillet to the preheated oven and roast uncovered for 30-35 minutes, until the goat meat is tender when pierced with a fork and vegetables are caramelized.
Tip: Check tenderness at 25 minutes; cooking time may vary depending on meat size and oven temperature.
- 6
Meanwhile, bring a separate pot of salted water to boil. Add fresh edamame and cook for 4-5 minutes until tender. Drain and set aside.
Tip: Cook edamame in the final minutes before serving to retain their bright green color.
- 7
Remove the skillet from the oven and stir the cooked edamame into the roasted goat and vegetables, gently folding to combine. Taste and adjust seasoning with additional salt and pepper as needed.
Tip: Adding edamame at the end keeps them tender rather than overcooked.
- 8
Serve the roasted goat with edamame family-style directly from the skillet, or divide among individual plates, ensuring each portion has meat, vegetables, edamame, and pan juices.
Tip: Let the dish rest for 2-3 minutes before serving for better flavor distribution.
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