Roasted Baby Goat

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THE EXPERIENCE

recipe by:

Stavros Varthalitis

traditional

contemporary

Level of difficulty

Time needed 270 minutes

INGREDIENTS

2 kg leg of goat or lamb

1,2 kg baby potatoes

FOR THE MEAT MARINADE

50 g mustard

200 g DODONI Strained Yoghurt

50 g honey

lemon zest and juice, from 2 lemons

3 sprigs of rosemary

2-3 sprigs of fresh thyme

5 garlic cloves

2 tbsp dried oregano

80 g olive oil

salt

pepper

300 g water

PREPARATION

Preheat oven to 170^ο C /air.

Cut the baby potatoes in half and place them in a casserole big enough to fit the goat leg. Place the goat leg on top.

In a kitchen blender, add the yoghurt, the mustard, the honey, the lemon zest and juice, the rosemary, the thyme, the garlic cloves, the olive oil, salt, pepper and oregano and blend until smooth.

EXECUTION

Spread the marinade all over the goat leg and potatoes.
Add the water and cover the casserole with baking paper and foil tightly.
Bake for 3.15 hours. Then remove the foil and parchment and bake for 40-45 minutes more to get a nice colour.
Serve with plenty of fresh herbs on top and a little yoghurt.

Roasted Baby Goat

Time needed
270 minutes

INGREDIENTS

2 kg leg of goat or lamb

1,2 kg baby potatoes

FOR THE MEAT MARINADE

50 g mustard

200 g DODONI Strained Yoghurt

50 g honey

lemon zest and juice, from 2 lemons

3 sprigs of rosemary

2-3 sprigs of fresh thyme

5 garlic cloves

2-3 sprigs of fresh thyme

5 garlic cloves

2 tbsp dried oregano

80 g olive oil

salt

pepper

300 g water

PREPARATION

Preheat oven to 170^ο C /air.

Cut the baby potatoes in half and place them in a casserole big enough to fit the goat leg. Place the goat leg on top.

In a kitchen blender, add the yoghurt, the mustard, the honey, the lemon zest and juice, the rosemary, the thyme, the garlic cloves, the olive oil, salt, pepper and oregano and blend until smooth.