This goat recipe by chef Sotiris Evangelou will quickly become a family favourite.
Materials for four servings:
1 kilo of baby potatoes with the skin on
4 cloves garlic
1 pinch of dried oregano
2 sprigs fresh rosemary two sprigs fresh thyme
100 ml extra virgin olive oil
1 tbsp mild mustard
1.2kg goat leg
salt
freshly ground black pepper
Procedure
Step 1
Preheat the oven to 140ºC with the fan on. Wash the potatoes with their skins, place them in a large oven tray, add the garlic, oregano, rosemary, thyme, olive oil and season with salt and pepper. Mix well with your hands.
Step 2
Dilute the mustard with a little water and coat the meat well. Season it with salt and pepper and place it in the baking pan with the potatoes. Cover the pan with parchment paper and aluminium foil and bake for 2 hours.
Step 3
Remove the foil and bake for an additional 10 minutes, if necessary, to brown the food. Serve the meat on a large platter with the potatoes and juices from the pan while it is still hot.
Recipe by Sotiris Evangelou. Translated by Paul Antonopoulos.
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