Moist Roasted Baby Goat with Artichokes, Fingerling Potatoes, and Shallots

By akselden

Ingredients

• 1 leg and shoulder of baby goat,
• trimmed of fat (lamb is a good
• substitute if goat is not available)
• 4 T. rosemary leaves
• 6 cloves garlic, peeled and roughly
• chopped
• 2/3 c. extra-virgin olive oil
• Crushed red pepper to taste
• Ground white pepper to taste
• 1/4 c. soy oil
• Salt to taste
• 3 qts. (approx.) lamb or chicken.
• broth
• 5 medium-size fingerling potatoes,
• blanched and chopped into
• medium dice
• 4 baby artichokes, cleaned, peeled,
• and sliced thin (soak slices in fresh
• lemon juice and water to prevent
• discoloration)
• 2 small shallots, peeled and sliced
• thin
• 1 T. chopped parsley

Preparation

Step 1

Place meat in a large shallow dish. Rub
rosemary, garlic, olive oil, and red and white peppers into meat and refrigerate overnight.
Preheat oven to 400°F. Remove goat from refrigerator and reserve rosemary,
garlic, and oil left in bottom of the pan. Over a medium-high flame, heat half the soy oil in a shallow round pot or braising pan and brown the goat on all sides. Season lightly with salt. Add enough broth to cover the bottom of the pan and roast the goat in the oven, basting periodically, for about 20 minutes. Add the reserved olive oil mixture and roast 2 hours more, but do not over reduce broth. (Add more broth as needed.) Total cooking time is about 2 1/2 hours, or until the meat is tender and falling off the bone.
Reduce heat to 225°F. Remove meat
from oven and transfer from the pan to
a platter, reserving cooking juices. Over medium-high heat, bring juices to a simmer and reduce, about 10 minutes.
When the goat is cool enough to work
with, cut into slices. Add to sauce and
place in oven to reheat. In a large frying pan, saute the potatoes in remaining soy oil until they are
crisp, adding the artichokes and shallots about halfway through cooking. Season with salt and pepper.