Leg of Goat with Vegetables

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Leg of Goat with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
For the meat
1
Leg of goat (1,2 kg)
freshly ground Pepper
4 tablespoons
40 grams
4
1
For the vegetables
12
baby Carrots
12
12
small, new Potatoes
120 grams
80 grams
For Gremolata
1 tablespoon
chopped Parsley
1 tablespoon
plucked off Tarragon leaves
1 generous pinch
1
chopped Garlic clove
½ teaspoon
½ teaspoon
grated Lemon peel
25 grams

Preparation steps

1.

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.  

2.

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.

3.

Add carrots, asparagus and potatoes to the meat pan 5 minutes before the end of cooking and roast together for 20 minutes. 

4.

Add snow peas to the pan.

5.

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.

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