once you find out where to buy goat, and discover that its cheaper and healthier than lamb, and tastes a bit nice, you do keep going back. I've been getting mine at San Marino's at the Adelaide Markets.
today's bit of goat was marinated overnight in oil, lemon juice, white wine, brown sugar, garlic and sage. i put in on 200 degrees for half an hour and then turned it down to 150, and kept basting it in juices pretty often. after about 3 hours I needed to crank up the oven so I took it out for an hour, then put it back in wrapped in foil for a little while. it was in and out for a while.... towards the end I added honey and lemon zest to the marinade.
it was accompanied by oven-roasted leeks, baked butternut pumpkin with sage butter, and baked potato chips with sea salt, thyme and lemon zest. the chips need some work, but the combination was great.
I also made a sensational harissa baba ganoush (will post) and completely forgot to put it on the table. even when I was asked if there was any sauce I didnt remember it! fantastic recipe.
the nice thing about working from home is that i have 1.5 hours less driving and I can put a meal on at lunchtime.
Making one of my Moroccan Tagines with Goat pieces on Monday... Wish me luck, I've done this with lamb before but not goat (with lean... very very lean pieces of lamb, so we're thinking about 4 hours or so in the tagine covered in the juices and liquid and apricots and prunes)
Posted by: darren | September 03, 2011 at 02:21 PM
the big issue is whether or not its on the bone, of course. if it is, then 4 hours on low heat would be fine. i'm going to have to to do goat next weekend. it's been too long....
Posted by: craigmitchell | September 03, 2011 at 04:05 PM