Slow Roasted Goat with Marinated Cheese and Pomegranate
Goat meat is a rich and flavourful protein that shines when slow-roasted. This dish brings out its tenderness, complemented by the creamy tang of marinated goat cheese, the sweetness of pomegranate, and the depth of baba ganoush.
The Magic of Slow Roasting
This recipe is all about simple yet bold flavours. The goat is seasoned with salt, black pepper, and olive oil before being slow-roasted to perfection. Adding baby onions and garlic enhances its natural richness while finishing with marinated cheese and pomegranate provides a fresh contrast.
Ingredients:
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1.5kg bone-in goat leg and ribs, cut into large (3-inch) pieces
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1 1⁄4 tsp kosher salt (or more as needed)
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1⁄2 cup extra-virgin olive oil (divided)
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5 garlic cloves, peeled
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12 baby onions
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Marinated goat cheese
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Pomegranate
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Chopped parsley
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Baba ganoush (for serving)
Cooking Process
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Preheat the oven to 160°C. Season the goat all over with 1 teaspoon kosher salt and black pepper. Transfer to a large Dutch oven or heavy pot with a lid. Add the olive oil and toss to coat.
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Roast, covered, for 1 hour. Stir, then continue cooking uncovered for 1 hour more, stirring once halfway through. Stir in the baby onion, garlic, and the remaining ¼ teaspoon salt. Roast uncovered, stirring every 30 minutes, until the goat is tender and well browned and the onions are soft.
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Stir to coat the ingredients with the juices. Sprinkle with the Meredith Dairy's Marinated Goat Cheese, pomegranate, parsley, and more salt or pepper to taste. Serve with baba ganoush.
Serving Suggestions
This dish is best enjoyed with baba ganoush on the side, adding a smoky depth to every bite. Serve it as a show-stopping centrepiece for family gatherings or a special weekend feast.
Experience the Rich Flavours of Slow Roasting
If you're looking for a hearty yet elegant dish, this slow-roasted goat is the perfect choice. Try it today and savour every tender, flavour-packed bite!