ROASTED LEG OF KID GOAT WITH ALMOND & ORANGE BLOSSOM SAUCE
1kg piece of boneless kid goat leg
2 long red peppers, cut into quarters and seeds removed
olive or rapeseed oil
sea salt & black pepper
2 garlic cloves, crushed
grated zest of 1 lemon
45ml lemon juice
one and a half tbsp fresh thyme leaves, woody stems removed
45ml olive or rapeseed oil
50ml olive or rapeseed oil
80g whole almonds
grated zest of half a lemon
2 tbsp lemon juice
half a tbsp of runny honey
quarter of a tbsp of orange blossom water
10g fresh mint, finely chopped
10g fresh coriander leaves, finely chopped.
1. In a large bowl combine all the marinade ingredients and season well. Divide the goat meat into several large pieces and add them to the marinade. Using your hands, massage the marinade into the meat and leave for a minimum of 2 hours, or preferably, overnight.
2. Pre-heat the oven to 220degC/425degF/Gas 7.
3. Whilst the oven is heating up, and for the sauce, heat 3 tbsp of the oil in a small frying pan and add the almonds. Cook - stirring often - until the nuts are golden and evenly cooked. Remove from the heat and allow to cool.
4. Place the nuts into a pestle and mortar (or any other method of crushing them that doesn't involve a food processor!) and pulverise them until they are broken, but not powdery.
5. Decant into a bowl and add the remaining ingredients. Stir well and taste for seasoning.
6. Heat a griddle pan until blisteringly hot.
7. Drizzle the peppers with a little rapeseed or olive oil and a pinch of salt, then cook on the griddle until charred on all sides and softened. Set aside to cool.
8. Place the goat meat pieces onto the griddle pan (you will probably need to do this in batches, so as not to overcrowd the pan) and sear for 2-3 minutes on each side until starting to caramelise. Transfer onto a roasting tray.
9. Place the goat meat into the oven for a minimum of 4-5 minutes, leaving it longer depending on how thick the pieces are and how you like your lamb. (Use lamb as a measure for pinkness. If you like your lamb pink - you'll like your goat pink).
10. Once done, cover with foil and set aside in a warm place, to rest.
11. Add the freshly chopped mint and coriander to the sauce and stir to combine, then slice the goat meat into thick slices and serve with the peppers and the sauce drizzled over the top.