Roasted Goat with Rocket
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour from start to finish. Goat meat is leaner than lamb or beef, making it a wonderful protein choice if you're conscious about fat intake, and the flavor is beautifully complemented by fresh rocket's peppery bite. The rosemary and thyme infuse the meat as it roasts, while a zesty mustard and lemon dressing brings everything to life. What I love most is how simple it all is to prepare, yet it tastes like something you'd order at a proper restaurant. Topped with fresh rocket and shaved parmesan at the end, it's rustic, impressive, and honestly, quite hard to mess up.
Ella x
Ingredients
- 1½ kggoat meat shoulder(cut into 5cm chunks)
- 200 gfresh rocket(washed and dried)
- 6 tablespoonsolive oil
- 3 sprigsfresh rosemary(roughly chopped)
- 2 sprigsfresh thyme(roughly chopped)
- 6garlic cloves(4 minced, 2 sliced thin)
- 2lemon(1 zested and juiced, 1 halved)
- 2 tablespoonsdijon mustard
- 2 tablespoonsred wine vinegar
- 1½ teaspoonssea salt
- ¾ teaspoonsblack pepper
- 1shallot(thinly sliced)
- 50 gparmesan cheese(shaved)
Detail level
Instructions
- 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 develops a better crust when roasted.
- 2
In a small bowl, combine the minced garlic, chopped rosemary, thyme, and lemon zest with 3 tablespoons of olive oil to create a paste.
- 3
Rub the herb paste all over the goat meat pieces, ensuring each piece is well coated. Arrange the meat on a roasting tray and place the halved lemon around it.
Tip: The lemon will perfume the meat as it roasts.
- 4
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the meat is tender and golden brown on the edges.
Tip: Goat meat is lean, so avoid overcooking or it may become tough.
- 5
While the meat roasts, heat 2 tablespoons of olive oil in a small pan over medium heat. Add the sliced garlic and cook, stirring frequently, until golden and crispy, about 3-4 minutes. Transfer to a paper towel and set aside.
Tip: Watch carefully as garlic burns quickly; it should be light golden, not dark.
- 6
Whisk together the Dijon mustard, red wine vinegar, lemon juice, remaining 1 tablespoon of olive oil, and a pinch of salt to create the vinaigrette.
- 7
Place the fresh rocket in a large serving bowl and toss gently with half of the vinaigrette and the sliced shallot.
- 8
Remove the roasted goat from the oven and let rest for 5 minutes. Arrange the rocket on serving plates and top with the warm goat meat.
Tip: Resting the meat allows juices to redistribute, keeping it moist.
- 9
Drizzle remaining vinaigrette around the plate, scatter the crispy garlic chips on top, and finish with shaved parmesan cheese. Serve immediately.
Tip: The warmth of the meat will slightly wilt the rocket while keeping it fresh.
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