Roasted Goat with Spinach
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
Here's a wonderful recipe that's become one of my favorite weeknight dinners. Roasted goat is such a lean, flavorful meat that deserves more attention, and pairing it with fresh spinach makes this dish both satisfying and nutritious. Spinach is packed with iron and antioxidants, so you're getting real health benefits with every bite. The best part? The whole thing comes together in just over an hour, with minimal prep work. It's genuinely simple enough for a busy Tuesday but impressive enough to serve guests.
Ella x
Ingredients
- 1½ kggoat shoulder(cut into 5cm chunks)
- 400 gfresh spinach(roughly chopped)
- 4 tablespoonsolive oil
- 6garlic cloves(minced)
- 1onion(diced)
- 2carrot(cut into chunks)
- 1parsnip(cut into chunks)
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 250 mlbeef stock
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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