ROASTED GOAT SHOULDER WITH HERBS, ROASTED VEGETABLES, WHITE BEANS & GARLIC YOGHURT
Stuff Limited (NZ)
FOOD & DRINK
SERVES 12 Goat is one of the most commonly consumed meats in the world, but I bet hardly any of us know people in New Zealand who eat it. I was keen to incorporate it into a dish because it’s more sustainable than the other red meats. Being so lean, it could be dry, which is why I use a brine, which results in a more tender and juicier roast. You should be able to order goat shoulders from any good local butcher. FOR THE BRINE 400g salt 2 lemons, sliced 2 sprigs of rosemary 2 sprigs of thyme 1 tablespoon whole black peppercorns 2 bay leaves Add all the ingredients to a large saucepan with 4 litres water, bring to the boil and simmer for 2 minutes, stirring to dissolve the salt. Chill to fridge temperature. FOR THE GOAT 3 boneless goat shoulders 3 sprigs of rosemary 12 cloves garlic 1 lemon, sliced Immerse the goat shoulders in the chilled brine and put in the fridge. After 3 hours, remove the goat shoulders from the brine and refrigerate them until you're ready to roast the next day. Discard the brine. The next day, preheat the oven to 160℃. Put the goat shoulders in a baking tray with the rosemary, garlic, lemon and 3 cups (750ml) water. Cover with foil and roast in the oven for 5 hours, checking the goat occasionally to make sure the liquid hasn’t boiled dry and adding a little more water if this is the case. Add the vegetables after 3½ hours (instructions follow below). FOR THE VEGETABLES, BEANS & GARLIC YOGHURT 5 large red capsicums (or a mix of red and yellow), halved, deseeded, chopped into large pieces 2 large onions, chopped into large pieces 12 cloves garlic, peeled, bruised with the flat of a knife 1 bay leaf 2 sprigs of rosemary 2 sprigs of thyme ½ cup extra virgin olive oil 1½ cups dried white beans soaked overnight and cooked until tender, or 2 x 400g cans good-quality white beans, drained 3 zucchini, cut into ½cm slices While the goat is cooking, put the capsicums, onions and garlic cloves in a baking tray with the herbs. Pour over the oil, season with salt and freshly ground black pepper and mix. After the goat has been in the oven for 3½ hours, add the tray with the vegetables to the oven and bake for another 1½ hours or until they are soft and sweet and the onions are beginning to colour. At this point, the goat will have been in the oven for 5 hours. Check the goat and if it is very tender, remove from the oven. If not, leave a while longer. After the capsicums and onions have been in the oven for 1½ hours, add the zucchini and white beans to the baking tray and cook for another 15 minutes or until the vegetables are done to your liking. FOR THE GARLIC YOGHURT & TO SERVE 2 cloves garlic, crushed 500g thick Greek-style yoghurt juice of 1 lemon ¾ cup mint leaves, roughly chopped ¾ cup flat-leafed parsley leaves, roughly chopped Whisk the garlic into the yoghurt with the lemon juice and add salt to taste. Refrigerate until needed. Divide the roasted vegetables and white beans among plates. Place a few dollops of garlic yoghurt on each and a generous sprinkling of chopped mint and parsley. Break the goat into large chunks and place some on each plate along with a drizzle of any pan juices left in the goat roasting dish.