Goat's milk is used widely in local cheeses. But this simple dish from Stelios Trilirakis of Dounias restaurant represents a traditional Cretan preparation of the meat, slow-roasted for hours in a clay pot over a wood-fired oven. Get the recipe for Roasted Goat with Potatoes and Onion ». Dimitris Alvanos
Goat’s milk is used widely in local cheeses. But this simple dish from Stelios Trilirakis of Dounias restaurant represents a traditional Cretan preparation of the meat, slow-roasted for hours in a clay pot over a wood-fired oven. You can achieve equally tender meat and crisp edges using a heavy, covered pot.
Welcome to the land of lost cheeses, where a band of shepherds and farmers resist industrialization
What You Will Need
Roasted Goat with Potatoes and Onion
This slow-roasted Cretan goat dish is traditionally made in a clay vessel on a wood-fired oven, but a heavy pot or Dutch oven will work just as well.
Yield: serves 4-6
Time:
3 hours, 35 minutes
Ingredients
- 3 1⁄2 lb. bone-in goat leg and ribs, cut into large (3-inch) pieces by a butcher
- 1 1⁄4 tsp. kosher salt, or more as needed
- 1⁄4 tsp. freshly ground black pepper
- 1⁄2 cup extra-virgin olive oil, divided
- 2 3⁄4 lb. russet potatoes, peeled and cut into large chunks
- 1⁄2 large onion (7 oz.), thinly sliced (2 cups)
- 5 garlic cloves, peeled
- 2-3 tbsp. chopped sage leaves
Instructions
- Preheat the oven to 325°. Season the goat all over with 1 teaspoon kosher salt and the black pepper. Transfer to a large (6-quart) Dutch oven or heavy pot with a lid. Add the olive oil and toss to coat.
- Roast, covered, for 1 hour. Stir, then continue cooking uncovered for 1 hour more, stirring once halfway through. Stir in the potatoes, onion, garlic, and the remaining ¼ teaspoon salt. Roast uncovered, stirring every 30 minutes, until the goat is tender and well browned and the potatoes are soft, about 1½ hours more.
- Stir to coat the ingredients with the juices. Sprinkle with the sage and more salt or pepper to taste. Serve.
