Roast kid with potatoes fourno

Roast kid with potatoes fourno

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

This dish requires little preparation and yields succulent results from long, slow roasting. You can also bake the baby goat in a terracotta pot or a deep cast-iron pot with a lid.

Ask your butcher to chop through the leg bone in three places, leaving the meat attached on the underside.

Ingredients

Quantity Ingredient
1 x 1.4kg leg of kid
salt
freshly ground black pepper
6 garlic cloves, sliced
8 waxy potatoes, peeled and cut into thick wedges
extra virgin olive oil
500ml water

Method

  1. Preheat the oven to 200ºC. Trim off any excess fat from the meat and rub all over with salt and pepper. Tuck the garlic slices into the 3 deep incisions in the top side of the meat.
  2. Place the leg in a baking tray and arrange the potatoes all around. Season the potatoes with salt and pepper and drizzle everything with olive oil. Bake for 30 minutes, then reduce the temperature to 90–100ºC. Pour the water into the baking tray and bake for a further 1½ hours. Serve with a salad of peppery rocket or mustard cress.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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