Main Course
Greek Roast Goat with Potatoes (Katsikaki sto Fourno)
- Total timeTotal
- 2 hr
- ServingsServings
- 4-6
This traditional Greek recipe for roast goat is worth every minute and will make your Sundays happier! I choose the shoulder together with the ribs, but you can use other cuts too, like the leg, which has more meat.
This traditional Greek recipe for roast goat is worth every minute and will make your Sundays happier! I choose the shoulder together with the ribs, but you can use other cuts too, like the leg, which has more meat.
Step by step
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The recipe
Greek Roast Goat with Potatoes Recipe
Total time 2 hr · 4-6 servings
Ingredients
Method
- Preheat the oven to 180°C convection (fan).
- Peel and crush the garlic cloves and put them in a large bowl.
- Add 100 ml olive oil, 50 ml lemon juice, the lemon zest, the thyme leaves, a little salt and pepper, and mix well.
- Place the goat in a large roasting pan.
- Carefully lift off the caul fat and brush the meat with the marinade.
- Lay the caul fat back on top and season lightly with salt and pepper.
- Peel the potatoes, cut them into large chunks and put them in the bowl you used for the marinade.
- Peel the onion, cut it into 8 pieces and add it to the bowl.
- Add the rest of the olive oil and lemon juice, salt and pepper, and toss gently.
- Spread the potatoes and onions around the goat in the pan and pour in the white wine.
- Cover first with parchment paper and then with aluminum foil, so the outside doesn’t burn and the inside cooks through.
- Roast the goat at 180°C for 90 minutes.
- Remove the parchment and foil, and roast uncovered for another 20–30 minutes, until deeply browned.
- Serve the roast goat hot, with the potatoes and caramelized onions.
