Greek cuisine · Meat & Kebab

Katsikaki sto Fourno

Kid goat oven-roasted with potatoes, garlic and rosemary until the meat falls off the bone.

Ingredients · for 4 servings

• 1.5 kg kid goat meat (or lamb shoulder, on the bone)
• 1 kg waxy potatoes
• 8 cloves garlic
• 3 sprigs rosemary
• 1 tbsp dried oregano
• 2 lemons
• 100 ml olive oil
• 250 ml chicken stock
• Salt, pepper

Instructions

1. Pat the goat meat dry, pierce pockets with a sharp knife and slide in halved garlic cloves, then rub all over with salt, pepper and oregano.
2. Peel the potatoes, cut into thick wedges and toss with the olive oil, the juice of one lemon, salt and pepper in a large roasting pan.
3. Place the meat on top of the potatoes, tuck the rosemary sprigs in between and pour in the chicken stock.
4. Cover the pan with foil and cook in a preheated oven at 170°C top/bottom heat for 100 min. without opening in between.
5. Remove the foil, baste the meat with the pan juices and bake uncovered for another 40–50 min. until the surface is deep brown and the potatoes are crisp outside.
6. Let rest for 10 min. before serving, drizzle with the juice of the second lemon and pull the meat off the bones at the table.