Roasted Goat with Pea and Mint Reduction

Instructions

1. 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 ensures better browning and a more flavorful crust.

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 plate.

   Tip: Don't overcrowd the pan; this helps achieve proper caramelization.

3. 3

   In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the shallots for 2 minutes until softened. Add minced garlic and cook for another minute until fragrant.

4. 4

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.

   Tip: This concentrates the wine's flavor and creates a rich sauce base.

5. 5

   Return the seared goat meat to the skillet along with any accumulated juices. Pour in the vegetable stock and add the thyme sprigs. Bring to a simmer.

6. 6

   Transfer the skillet to the preheated oven and roast uncovered for 30-35 minutes, stirring occasionally, until the goat meat is tender.

   Tip: The meat should be fork-tender; if it's still tough, continue roasting for another 5 minutes.

7. 7

   Remove from the oven and stir in the fresh peas. Return to the oven for 5 minutes to warm the peas through.

   Tip: Adding peas near the end preserves their vibrant color and slight bite.

8. 8

   Stir in the fresh mint leaves and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed. Remove thyme sprigs before serving.

   Tip: The mint adds a bright, fresh note that complements the rich goat meat beautifully.