Roast Goat Loin with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 933 cal. | (44 %) | ||
| Protein | 105.21 g | (107 %) | ||
| Fat | 29.22 g | (25 %) | ||
| Carbohydrates | 66.13 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.62 g | (42 %) |
| Vitamin A | 835.38 mg | (104,423 %) | ||
| Vitamin D | 0.55 μg | (3 %) | ||
| Vitamin E | 2.04 mg | (17 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 2.35 mg | (214 %) | ||
| Niacin | 40.36 mg | (336 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 161.43 μg | (54 %) | ||
| Pantothenic acid | 0.97 mg | (16 %) | ||
| Biotin | 4.24 μg | (9 %) | ||
| Vitamin B₁₂ | 4.37 μg | (146 %) | ||
| Vitamin C | 84.5 mg | (89 %) | ||
| Potassium | 2,715.92 mg | (68 %) | ||
| Calcium | 262.68 mg | (26 %) | ||
| Magnesium | 116.61 mg | (39 %) | ||
| Iron | 16.2 mg | (108 %) | ||
| Iodine | 16.55 μg | (8 %) | ||
| Zinc | 19.3 mg | (241 %) | ||
| Saturated fatty acids | 10.78 g | |||
| Cholesterol | 335.51 mg |
Ingredients
- Ingredients
- 2 Slices of toast
- 1 Tbsp butter
- 3 Tbsps milk
- 1 Tbsp freshly chopped thyme
- 1 egg yolk
- salt
- freshly ground peppers
- 1 Kid (goat) ready to cook (about 1.2 kg or 2.5 pounds)
- 250 grams Pearl onion
- 4 fresh garlic cloves
- 2 carrots
- 4 Artichoke
- 2 Tbsps olive oil
- 400 milliliters Vegetable broth
- 2 Oranges (juiced)
- 3 sprigs thyme
- 4 Cherry tomatoes
- 500 grams starchy potatoes
- 120 milliliters milk
- 2 Tbsps butter
- Nutmeg
- 1 tsp cornstarch
Preparation steps
Remove the crust from the slices of toast and cut into small cubes. Saute in a hot pan with butter until crispy. Place in a bowl, then mix with the milk, chopped thyme and egg yolk. Season with salt and pepper.
Rinse the goat loin, pat dry and cut a pocket along the rind about 4 cm (approximately 1 1/2 inch) deep. Stuff the bread mixture into the pocket and secure with toothpicks.
Peel the onions and cut in half lengthwise. Peel the garlic. Peel the carrot and cut into 1-2 cm (approximately 1/2 inch) pieces. Trim the artichokes and cut into quarters.
Preheat the oven to 160°C (approximately 325°F).
Season the meat with salt and pepper and sear in a roasting pan with hot oil. Remove and saute the prepared vegetables in the same pan. Deglaze with the broth and orange juice, return the meat to the pan, add the thyme stalks and cook for about 50 minutes in the oven. Baste with the pan drippings while cooking, adding broth as needed. Rinse and trim the tomato and add during the last 10 minutes of cooking.
Peel and rinse the potatoes and boil in salted water for about 30 minutes. Drain and squeeze through a ricer while still hot into a bowl. Bring the milk and butter to a boil and stir into the potatoes. Season with salt and nutmeg.
Stir the cornstarch with 1-2 tablespoons of cold water. Remove the meat from the pan, remove the toothpicks, wrap in aluminum foil and set aside to rest. Thicken the pan drippings with the starch mixture.
Place some of the mashed potatoes in the middle of preheated plates. Cut the meat into chops and place on the potatoes. Serve alongside the vegetables and drizzle with the sauce.
