Goat with Chestnuts and Roasted Vegetables
Typical of Easter Sunday and Christmas, a kid’s dish always tastes good. Try our recipe for kids with chestnuts and roasted vegetables, which favors the use of spices and herbs.
Ingredients
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½ a piece (± 1,6 Kg) of kid (cleaned of skins and fat)
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8 cloves of garlic
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1 tablespoonful of sweet pepper
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1 teaspoon cumin
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1 bay leaf
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thyme
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pepper
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50 ml of port wine
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5 tablespoonful of olive oil
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350 g spring onions for roasting
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600 g cleaned pumpkin
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300 g courgette
Preparation Method
- Place the lamb on an oven tray. Squeeze the garlic cloves, reserve about a teaspoon and mix the rest with half the salt, the paprika paste, half the paprika and the cumin.
- Coat the lamb on all sides with the paste obtained, add the bay leaf, 3 to 4 stalks of thyme and a pinch of freshly ground pepper. Drizzle with the port wine and half the olive oil. Leave to marinate at least overnight.
- Preheat the oven to 160°C, on the ventilated function.
- Roast the kid in the oven for about 90 minutes.
- Meanwhile, peel the spring onions, place them on another baking tray and add the chestnuts, the pumpkin cut into sticks and the courgette sliced. Add the reserved garlic, the remaining salt, the paprika and two or three stems of thyme.
- Mix well, drizzle with the remaining olive oil and sprinkle with two to three tablespoons of water. Place in the oven about 40 minutes after the kid and, 15 minutes before the end of the time, add the tomato.
- Do not forget to water the lamb several times with the sauce which is forming in the tray and to stir the vegetables. If necessary not to let the sauce dry out too much, sprinkle with water.
- Serve the kid with the roasted vegetables.
