Recipes

Roasted Goat with Potatoes and Onion

January 31, 2018

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.

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What You Will Need

Dutch Oven or Heavy-Bottom Pot

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.