Roasted Goat with Rocket

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 develops a better crust when roasted.

2. 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. 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. 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. 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. 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. 7

   Place the fresh rocket in a large serving bowl and toss gently with half of the vinaigrette and the sliced shallot.

8. 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. 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.