Roast kid goat with potatoes
Kid goat marinated in garlic, lemon and oregano and slow-roasted with potatoes. In Argentina, where kid is called chivito, it's eaten with chimichurri; in northern Mexico, with flour tortillas and salsa. In the countryside it's roasted whole over embers.
- 4 h 05Time
- 28 minHands-on
- 4Portions
- 69 gprotein per portion
- 750kcal per portion
Ingredients for 4 portions
- 2 kgKid goat, jointed (leg, shoulder and ribs)
- 8 clovesGarlic, crushed
- 2Lemons, juiced
- 4 tbspRapeseed oil, for the marinade
- 2 tspOregano
- to tasteSalt
- to tasteBlack pepper
- ≈ 250 mlWater
On the side
- 1.2 kgPotato
- 1 tbspRapeseed oil, for the potatoes
Method
- Mix the garlic, lemon juice, the oil for the marinade, the oregano, salt and pepper.
- Put the kid pieces in a large roasting tin and rub them all over with the marinade.
- Cover and leave to marinate in the fridge for at least 2 hours, ideally overnight.
- Heat the oven to 180 °C. Pour the water into the tin and cover with foil.
- Roast under the foil for 1 hour.
- Meanwhile, peel the potatoes, cut them into wedges and toss with the oil and a little salt.
- Remove the foil, turn the pieces over and arrange the potatoes around them. Turn the oven up to 200 °C.
- Roast for 45 minutes, turning the meat and potatoes once, until the kid is golden and tender and the potatoes are cooked.
- Serve the kid with the potatoes and the juices from the tin.
