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Roast goat with herbs and veggies
(0 votes)
Difficulty:
moderate
Preparation:
25 min.
Preparation
ready in 1 hr 55 mins
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Ingredients
for
4
- Ingredients
- 1 Goat leg (approx. 1.2 kg)
- 3 Tbsps olive oil
- ⅜ cup dry white wine
- 1 Tbsp hot Mustard
- 4 sprigs rosemary
- 4 sprigs thyme
- ½ tsp Caraway
- ⅞ cup Chicken broth
- 6 Baby carrots
- 3.333 cups potatoes (cut into attractive shapes)
- 8 cloves garlic cloves
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325F, gas 3.
2.
Season the meat with salt and pepper. Heat the oil in a roasting pan and fry the meat on all sides. Pour in the wine.
3.
Spread mustard on the meat, lay on the rosemary and thyme sprigs, sprinkle with caraway and pour on the broth. Cover and braise for approx. 1 hour. Baste with the juices occasionally and add more broth if necessary.
4.
Uncover the pan. Place the potatoes, carrots and garlic cloves around the meat and braise uncovered for a further 30 minutes. Season with salt and pepper and serve.
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