Roasted Goat with Radish

Instructions

1. 1

   Preheat your 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. 2

   Heat olive oil in a large cast iron or roasting pan over medium-high heat. Working in batches, sear the goat cubes for 2-3 minutes per side until golden brown. Set aside on a plate.

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

3. 3

   In the same pan, sauté the sliced shallots and minced garlic for 2 minutes until fragrant, then stir in the Dijon mustard.

   Tip: The fond on the pan adds deep flavor to your sauce.

4. 4

   Deglaze the pan with white wine, scraping up any browned bits, and let it reduce by half, about 3 minutes.

   Tip: This step builds the foundation of your sauce.

5. 5

   Return the goat meat to the pan and add the stock, thyme, and rosemary sprigs. Bring to a simmer, then transfer to the preheated oven for 25 minutes.

   Tip: Covering loosely with foil prevents excessive moisture loss.

6. 6

   Remove the pan from the oven and nestle the radish halves among the meat. Drizzle with a little olive oil and season with salt and pepper.

   Tip: Adding radishes mid-cook prevents them from becoming too soft.

7. 7

   Return to the oven uncovered for 15-18 minutes until the radishes are tender with caramelized edges and the goat is fork-tender.

   Tip: The radishes should be golden and slightly charred for best flavor.

8. 8

   Remove from oven, discard herb sprigs, taste and adjust seasoning, then serve immediately with crusty bread or alongside roasted potatoes.