Roasted Goat with Kale
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted goat with kale is one of my favorite weeknight dinners because it comes together in just over an hour, yet tastes like something you'd order at a fancy restaurant. I love using goat meat because it's leaner than lamb and takes on all those beautiful flavors from the pomegranate glaze and fresh herbs. The kale is not only packed with nutrients and antioxidants to keep you feeling great, but it also crisps up beautifully when roasted alongside the meat. What I appreciate most is how economical this dish is, especially when goat is on sale at your local market, and how the simple ingredient list of everyday pantry staples comes together to create something truly special.
Ella x
Ingredients
- 1½ kggoat shoulder(cut into 5cm chunks)
- 400 gfresh kale(roughly chopped)
- 6 tbspolive oil
- 2red onion(cut into wedges)
- 3carrot(cut into batons)
- 2parsnip(cut into batons)
- 150 mlpomegranate juice
- 2 tbsphoney
- 4garlic cloves(minced)
- 3 sprigsfresh thyme
- 1½ tspsea salt
- ½ tspblack pepper
- 50 gpistachios(roasted and chopped)
Detail level
Instructions
- 1
Pat the goat meat dry with paper towels and season generously with salt and pepper. Heat 3 tablespoons of olive oil in a large roasting pan over medium-high heat until shimmering.
Tip: Drying the meat ensures better browning and a more flavorful crust.
- 2
Working in batches, sear the goat chunks for 3-4 minutes per side until deeply browned. Transfer to a plate and set aside.
Tip: Don't overcrowd the pan; this prevents steaming and allows proper caramelization.
- 3
In the same pan, add the red onion, carrot, and parsnip. Roast for 8 minutes until beginning to soften, stirring occasionally. Add minced garlic and fresh thyme, cooking for 1 minute until fragrant.
- 4
Return the goat meat to the pan along with any accumulated juices. Pour in the pomegranate juice and drizzle with honey. Stir well to combine.
Tip: The pomegranate juice adds acidity that will tenderize the meat further during cooking.
- 5
Cover the roasting pan with foil and transfer to a preheated 180°C oven. Roast for 25-30 minutes until the goat is tender and cooked through.
Tip: The internal temperature should reach 75°C for medium doneness.
- 6
While the goat cooks, toss the fresh kale with the remaining 3 tablespoons of olive oil, salt, and pepper. Spread on a separate baking sheet.
Tip: Using a separate sheet prevents the kale from steaming and allows it to crisp up properly.
- 7
During the last 12 minutes of cooking the goat, place the kale in the oven alongside the roasting pan. Stir the kale halfway through to ensure even browning.
Tip: Watch the kale closely as it can burn quickly; it should be dark and crispy but not charred to ash.
- 8
Remove both pans from the oven. Transfer the roasted goat and vegetables to a serving platter, arranging the crispy kale on top and around the meat.
- 9
Drizzle the remaining pan juices over the dish and garnish generously with the chopped roasted pistachios just before serving.
Tip: The pistachios add a pleasant crunch and nutty flavor that complements both the goat and the pomegranate glaze.
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