Leg of Goat with Vegetables
- For the vegetables
white asparagus stalks
small, new Potatoes
- 120 grams
- 80 grams
For the meat: Season leg of goat with salt and pepper. Heat oil and butter in a roasting pan and brown meat on all sides on medium heat. Deglaze pan with some water and add unpeeled garlic cloves and thyme to the pan. Roast meat in preheated oven at 200°C (approximately 400°F) for about 1-1 1/2 hours, basting meat with cooking juices often.
For the vegetables: Peel carrots, asparagus and potatoes, pinch the ends of snow peas. Heat 40 grams (approximately 1 1/2 ounce) of butter in a pan and saute carrots and asparagus, separately, for a few minutes, season with sugar and remove from the pan. Blanch snow peas in boiling salted water for a few minutes, rinse in cold water and drain well. Cook potatoes for about 5 minutes in salted water, drain and let evaporate briefly.
Add carrots, asparagus and potatoes to the meat pan 5 minutes before the end of cooking and roast together for 20 minutes.
Add snow peas to the pan.
For Gremolata: Puree herbs with garlic, caraway and citrus zest finely. Add butter flakes and foam on low heat briefly. Arrange meat and vegetables on the platter and serve drizzled with gremolata.