Goat with Salsa Verde

Goat with Salsa Verde
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 35 minutes plus resting time
  • Effort: medium


Tips and Suggestions

For Poached Goat: Rib of goat (or lamb if you can’t find or don’t fancy goat) 1 Red onion 3 tsp coriander seeds 2 tsp black peppercorns Salt 25ml vinegar Vegetable oil For Salsa Verde 1 large handful Parsley 1 large handful Basil 1 tsp capers Crusty Bread Vinegar 2 cloves of Garlic To Serve Pickles Sliced red onion Limes


Method 1. Place whole cut of goat in to a large shallow pot, with 2 big pinches of coriander seeds, a pinch of black peppercorns, pinch of salt and a red onion, halved. Pour a good splash of vinegar on top, then cover with water. 2. Bring to a simmer on a gentle heat. 3. Cover with a cartouche. To make a cartouche fold a square of parchment paper in half diagonally again and again in to a small pointed shape. Measure to the centre of the pot and cut so it sits covers the goat to make a lid. Cut the pointed end off so that when its unfolded, there’s a small hole in the centre so the steam can come out. Place on top of the goat and its liquid to keep in place. 4. Poach goat for 20 minutes, remove from liquid, and leave to cool for a minimum of 30 minutes, but ideally overnight. 5. Toast good pinch of coriander seeds in to a frying pan large enough to fit the goat. Add a splash of oil. 6. When the oil is hot, place goat rib side up in pan, and fry until the fat renders and goat becomes golden and crispy. 7. Turn the goat, add a little water to the pan and let it steam. 8. Whilst the goat cooks, to make the salsa verde strip 2 big handfuls of basil and parsley and put in a small mixing bowl. 9. Chop 2 cloves of garlic and a small handful of capers and add to the herbs 10. Add a splash of the caper brine to the mix. 11. Add 3 handfuls of the white of a crusty load of bread to the bowl and douse with vinegar and mix with your hands – squishing it all together. Add a good splash of olive oil and mix. 12. When goat is golden and crispy and the fat has rendered remove from the heat. 13. To serve, slice the goat along the ribs and serve with homemade pickles, sliced red onion, the crust of the bread, and the salsa verde.

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