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Roast Goat with Lemon Potatoes

Serves 8-10

Preparation 15 minutes + 12 HOURS

cooking time 4-4.5 HOURS

Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

1 leg and 1 shoulder kid/goat (about 4kg)
3 tbsp olive oil
3 sprigs fresh marjoram
2 garlic heads, halved
1 tbsp dried mint
1 tbsp dried oregano
½ tbsp ground cumin
2 lemons, sliced
1 bottle dry red wine.

LEMON POTATOES
1kg potatoes, peeled and quartered
6 cloves garlic, unpeeled
6 tbsp olive oil
1 tsp dried oregano
juice of 3 lemons

TO SERVE: green salad

Method

1 Place goat leg and shoulder in a large, non-reactive roasting tin with oil, marjoram, garlic, mint, oregano, cumin, lemon slices. Season generously and ensure goat is covered with the herbs and lemon slices. Pour the red wine over the goat and herbs, cover with cling film and refrigerate overnight.

2Remove goat from refrigerator and bring back to room temperature.

3Preheat oven to 250°C. Place goat in oven and cook for 30 minutes, then reduce heat to 160°C and roast, basting occasionally, for 3½ to 4 hours, until goat is tender and almost falling off the bone.

4Meanwhile, place potatoes and garlic cloves in another roasting tin and drizzle with olive oil. Sprinkle oregano over and season generously with sea salt and freshly ground black pepper.

5Combine lemon juice with 500ml water and pour over the potatoes. Roast in the oven alongside the goat for 1½ to 2 hours or until tender, adding a little more water if the liquid has dried up.

6Transfer roast goat and lemon potatoes on a platter. Carve slices and place on plates and serve with a green salad.

Wine Match

2020 Deviation Road Pinot Gris, Adelaide Hills, A$30

The lemon potatoes are a cornerstone of this recipe, so a white with some weight, power and complexity – yet energy and freshness – is called for. A pinot gris answers that cry, not an everyday simple gris but one with both depth of flavour and integrity. The Deviation Road delivers just that, with the body and texture to meet that of the goat, the sliced lemon and multiple spices. As the recipe calls for a good dousing of red wine, an either/or substitution is possible. Either use a white wine not red in the marinade or, if following the recipe to the letter, use pinot noir in both the recipe and your glass. Not a super complex style but a nice savoury, mid-weight example, like the 2018 Deviation Road Pinot Noir (A$48).