Roasted Goat with Tomato and Herb Crust
Prep
25 mins
Cook
1 hr 15 mins
Servings
4
Difficulty
Medium
This roasted goat with tomato and herb crust is one of my favorite weeknight dinners because it comes together in just two hours from start to finish. Goat meat is incredibly lean and packed with protein, making it a wonderful choice for anyone watching their health. What I love most is how simple it really is: you season the meat, create a gorgeous herb and breadcrumb topping, and let the oven do the heavy lifting while cherry tomatoes and aromatic garlic soften into a delicious pan sauce. The result is tender, flavorful, and honestly impressive enough to serve to guests, yet easy enough that any home cook can pull it off.
Ella x
Ingredients
- 1½ kggoat meat shoulder(cut into 5cm chunks)
- 500 gcherry tomatoes(halved)
- 6garlic cloves(minced)
- 3 sprigsfresh rosemary
- 4 sprigsfresh thyme
- 60 mlextra virgin olive oil
- 200 mlred wine
- 300 mlbeef broth
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 100 gpanko breadcrumbs
- 50 gparmesan cheese(finely grated)
- 1 teaspoondried oregano
Detail level
Instructions
- 1
Pat the goat meat dry with paper towels and season generously with salt and pepper on all sides.
Tip: Drying the meat ensures better browning and crust formation.
- 2
Heat 30ml of olive oil in a large heavy-bottomed roasting pan over medium-high heat. Working in batches, sear the meat for 3-4 minutes per side until golden brown. Set aside on a plate.
Tip: Don't overcrowd the pan; this helps achieve a better crust.
- 3
In the same pan, sauté minced garlic for 1 minute until fragrant. Add halved cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices.
Tip: The tomato juices help deglaze the pan and build flavor.
- 4
Pour in the red wine, scraping up any browned bits from the pan bottom with a wooden spoon. Let simmer for 2 minutes to reduce slightly.
Tip: This deglazing step captures all the caramelized flavors.
- 5
Return the seared goat meat to the pan. Add the beef broth and fresh rosemary and thyme sprigs. Bring to a simmer, then transfer to a preheated 180°C oven.
Tip: Using an oven ensures even, gentle cooking of the meat.
- 6
Roast uncovered for 50-60 minutes, stirring occasionally, until the meat is fork-tender and the sauce has reduced by about one-third.
Tip: The meat is ready when it shreds easily with a fork.
- 7
While the meat roasts, combine panko breadcrumbs, grated parmesan, dried oregano, and remaining 30ml of olive oil in a small bowl to create the herb crust mixture.
Tip: Make this mixture while the meat is in the oven to save time.
- 8
Remove the roasted goat from the oven and discard the herb sprigs. Sprinkle the herb-breadcrumb mixture evenly over the top of the meat and sauce.
Tip: Press gently so the crust adheres to the meat and sauce.
- 9
Return to the oven for a final 8-10 minutes at 200°C until the crust turns golden brown and crispy.
Tip: Watch carefully to prevent burning; the crust should be light golden.
- 10
Let rest for 5 minutes before serving directly from the roasting pan, spooning the tomato-enriched sauce and crispy herb crust over each portion.
Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.
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