Roasted Goat with Spinach

Instructions

1. 1

   Preheat oven to 190°C (375°F). Pat the goat meat dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Dry meat browns better, creating a flavorful crust.

2. 2

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

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

3. 3

   In the same pan, add the diced onion and cook for 2 minutes until softened. Add 3 minced garlic cloves and cook for another minute until fragrant.

   Tip: Keep the fond in the pan; it adds incredible depth of flavor.

4. 4

   Return the goat meat to the pan and add the carrot and parsnip chunks. Pour in the beef stock and tuck in the rosemary and thyme sprigs. Bring to a simmer.

   Tip: The liquid should come halfway up the meat; add water if needed.

5. 5

   Cover the pan with a lid and transfer to the preheated oven. Roast for 35-40 minutes until the goat is tender and the vegetables are cooked through.

   Tip: The meat should shred easily with a fork when done.

6. 6

   While the goat roasts, heat the remaining 2 tablespoons of olive oil in a separate skillet over medium heat. Add the remaining 3 minced garlic cloves and cook for 30 seconds.

   Tip: Don't let garlic burn; it will turn bitter.

7. 7

   Add the chopped spinach in batches, stirring constantly until completely wilted, about 4-5 minutes total. Season with salt and pepper to taste.

   Tip: Spinach releases water as it cooks, so it reduces significantly in volume.

8. 8

   When the goat is tender, remove from the oven. Discard the herb sprigs. Drizzle with lemon juice and taste for seasoning, adjusting salt and pepper as needed.

   Tip: Fresh lemon brightens the rich flavors of the roasted meat.

9. 9

   Divide the roasted goat and vegetables among serving plates, spoon some braising liquid over the top, and add a generous portion of wilted spinach to each plate.

   Tip: Serve with crusty bread to soak up the flavorful pan juices.