Roasted Goat with Leek and Herb Jus

Instructions

1. 1

   Preheat oven to 190°C. Pat goat meat dry with paper towels and season generously with sea salt and black pepper on all sides.

   Tip: Dry meat ensures better browning and a more flavorful crust.

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron or heavy-bottomed roasting pan over medium-high heat. Working in batches, brown the goat meat on all sides until deeply caramelized, about 3-4 minutes per side. Set meat aside on a plate.

   Tip: Don't overcrowd the pan; browning in batches ensures proper caramelization rather than steaming.

3. 3

   Add the remaining tablespoon of oil to the pan. Sauté sliced shallots and minced garlic until softened and fragrant, about 2 minutes, scraping up any browned bits from the bottom.

   Tip: These fond bits contain concentrated flavor and will enrich your jus.

4. 4

   Return browned goat meat to the pan. Arrange leek pieces around the meat, tucking the rosemary and thyme sprigs throughout. Season the leeks with a pinch of salt and pepper.

   Tip: Leeks cook at a similar pace to goat meat and develop wonderful caramelized edges.

5. 5

   Pour white wine into the pan, scraping the bottom to deglaze. Allow to simmer for 2 minutes, then add beef stock. Stir in the dijon mustard until well combined.

   Tip: The mustard adds depth and helps emulsify the jus into a silky sauce.

6. 6

   Cover the roasting pan with a lid or foil and transfer to the preheated oven. Roast for 35-40 minutes until the goat meat is tender and pulls apart easily with a fork.

   Tip: If you prefer the leeks more caramelized, remove the lid for the final 10 minutes of cooking.

7. 7

   Remove from the oven and let rest for 5 minutes. Carefully transfer the roasted goat and leeks to a serving platter using a slotted spoon.

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

8. 8

   Strain the pan jus through a fine-mesh sieve into a small saucepan, discarding the herb sprigs. Skim any excess fat from the surface and simmer over medium heat for 3-4 minutes to concentrate the flavors. Taste and adjust seasoning as needed.

   Tip: A concentrated jus will coat the meat beautifully and intensify all the flavors.