In the “Christmas preparations” category, I’d like to introduce you to roast kid. At Christmas, but also at Easter, in Corsica, people very often prepare lamb—just like for the Easter celebrations, in fact, when we enjoy “Piverunata d’Agneddu”…
But you can also mix things up by making roast kid. Sound good? Let’s head to the kitchen together.
Ingredients
- 1 goat (nice leg of goat)
- 20 cl of extra-virgin olive oil
- 1 lemon (juice)
- 2 cloves of garlic
- Herbs of the Maquis
- Nepita
- Salt
- Pepper
- Myrtle berries (a handful)
- 50 cl of red wine
- 1 kg of potatoes (preferably small ones)
- 500 grams of carrots
- 300 grams of chestnuts
- 2 onions
Preparation
Before you begin, keep in mind that you’ll need to allow a good hour and a half for the kid to cook—or even longer if you prefer to cook it slowly (for a more tender meat) at a lower temperature (between 120°C and 130°C). What time are your guests arriving?
Let’s start with the marinade. Prepare it carefully with parsley, oil, rosemary, nepita, crushed garlic, lemon juice, and a little olive oil.
Brush the kid with this sauce and place it in a baking dish or a fairly large casserole dish. Bake in a hot oven (200°C).
Turn it over from time to time so it browns on all sides (if you’re using an open pan). Feel free to baste it regularly. Season with salt and pepper.
Meanwhile, we’ll get started on the side dishes: par-cooking—by steaming—the potatoes and vegetables of your choice (carrots, bell peppers, chestnuts if you like them, eggplant…).
Halfway through cooking, remove the dish from the oven and add the potatoes and vegetables, along with the coarsely chopped onions and garlic cloves. Drizzle them with a little olive oil and some of the cooking juices. This way, they’ll cook in the oven in the goat’s sauce. Garnish your dish however you like—you’re the chef.
After about 20 minutes, add a little red wine. Sprinkle in some myrtle berries if you have them, as they’ll give your dish a delicious flavor.
Lower the temperature to 150°C and let it simmer until the wine has reduced and the vegetables are tender. If necessary, stir a little and add a splash of water.
You’ll want to leave room for the rest of the meal… So don’t be too generous with the portions when serving. For sides, you already have the flavorful potatoes and the tender vegetables.
