I made this dish last Sunday and if it weren’t for the fact that I’m making Prime Rib today, I’d probably be having this entire meal again. One of the best things about Sunday dinner is that you have lots of time. There’s no real pressure, you can leisurely cook, open a bottle of wine and enjoy your afternoon knowing that a fabulous dinner awaits.
For this dish I used some bone-in goat meat. Goat is similar to lamb but it’s leaner. I marinaded the goat and then slow-roasted it until the meat turned to a deep brown colour that was tender to the fork and flaky and moist inside.
As an accompaniment, I made a scalloped potato dish using some Greek flavours like roasted red peppers and my home concoction of Kopanisti. Kopanisti is a smooth, briny cheese that has a mild “blue cheese” flavour to it and it’s made in the Cyclades islands. I had some blue cheese left in my fridge and the flavours melded well with the red peppers, potatoes and Bechamel.
The vegetable portion of the meal were some roasted Brussels sprouts. A friend of the family that hails from Laconia (Sparta) had brought back some “Siglino”. Siglino is a cured and smoked pork that first gets coated in coarse sea salt and then marinated in red wine and spices. Afterwards, the pork is smoked for two days and preserved in pork fat.
I wish I could source this stuff here in Canada, but I know this to be wishful thinking. A thick slab of smoked pork or bacon would also work well here.
There you have it…a wonderful and well-rounded Sunday meal. When choosing the goat or lamb…make sure it’s “bone-in”. The Kopanisti aspect of the potato dish can be simulated with blue cheese and red peppers and the Brussels sprouts classic is transformed into a wonderful side, using Siglino (cured pork), Greek honey and fresh thyme leaves.
Slow-Roasted Goat With Scalloped Potatoes and Brussels Sprouts
1 kg. of goat meat (bone-in), cut into chops (lamb is fine)
1/4 cup olive oil
1 tsp. of cumin seeds, ground
1 tsp of fennel seeds, ground
zest and juice of 1 lemon
1 Tbsp. of Dijon mustard
1 Tbsp. of paprika
1 small onion (1/2 cup) grated onion
3 large cloves of garlic, minced
4 sprigs of thyme
1 tsp. of fresh ground black pepper
1 medium onion, sliced
1 bay leaf
1/2 cup wine
1/2 cup vegetable stock
1 sprig of rosemary
coarse salt and fresh ground pepper
a couple of whole heads of garlic, tops sliced off
dried Greek oregano for garnish and lemon wedges
Scalloped Potatoes With Roasted Red Pepper and Blue Cheese
4 large Yukon Gold potatoes, sliced thinly with a mandoline
1 roasted red pepper, peeled and seeded and chopped
1 large onion, sliced
2 cloves of garlic, chopped
1 1/4 cup of warm milk
2 heaping Tbsp. of all-purpose flour
1/2 cup of crumbled blue cheese
1 tsp. of fresh thyme leaves
sat and pepper to taste
Roasted Brussels Sprouts With Siglino and Greek Honey
1 lb. of fresh Brussel sprouts, outer leaves peeled and halved
1/4 cup of olive oil
1 medium onion, sliced
1/3 cup Siglino (or cured slab bacon/pork), diced
1 Tbsp. of Greek honey
4 Tbsp. olive oil (approx 1/8 cup)
salt and pepper to taste
- Rinse and pat-dry your your goat and set aside. In a large bag, add all of your marinade ingredients into a large zip-lock bag and mix until blended. Have a taste and adjust accordingly (salt will be added later).
- Marinade for 4 hours and return to room temperature before roasting. Pre-heat your oven to 350F and season your goat with coarse sea salt and some more ground black pepper. Place the goat + marinade, the bay leaf, rosemary, wine, stock, heads of garlic and sliced onions on top of the meat and into a Dutch oven or roasting pan with cover. Place in your pre-heated oven (covered) for an hour & half to two hours. Occasionally check if your liquid has evaporated. Add some more stock (1 cup) if necessary. Your meat is ready when it turns to a deep brown colour and it easily separates from the bone.
- In the meantime, wash your potatoes and slice them thinly (I recommend a mandoline). On this occasion, I left the skins on. Reserve.
- On to making a Bechamel. In a medium-sized pot, add your olive oil over medium heat and add your flour. Stir the flour the flour with a wooden spoon for a couple of minutes. Add your warm milk and garlic while stirring and increase the heat to medium. Continue to stir until the mixture thicken to a creamy texture. Add the roasted red peppers and crumbled Blue cheese and continue to stir until the cheese has amalgamated. Season with some salt and pepper. Take off the heat and keep warm.
- Take a medium-sized casserole dish and spread enough Bechamel to cover the bottom. Lay out a layer of potato slices (slightly overlapping) and then some sliced onions, a little salt and pepper and some thyme. Add another layer of Bechamel and repeat process until your ingredients are complete. Cover with foil and place in your oven (along with goat) about 1 hour into the goat’s roasting time.
- In the meantime, rinse your Brussel sprouts and then remove the outer leaves (one layer is fine). Now slice the stem (underside) of each sprout off and then cut them in half. Place in another baking vessel and reserve.
- In a medium-sized skillet over medium heat, add your diced Siglino (smoked pork) and the sliced onions and saute for about 5-7 minutes or until the pork has crisped up and the onions are translucent (add some olive oil if too dry).
- Transfer the pork and onions into the baking vessel with your sprouts and add the honey, the olive oil and season with some salt and pepper. Toss to evenly coat the sprouts and also place in your oven along with the goat and scalloped potatoes (1 hour into goat’s roasting time).
- Remove the Brussel sprouts when they are fork-tender and slightly caramelized (should take about 45 minutes).
- Around the time your goat is cooked, take the cover (or foil) off the potatoes and allow the top to turn golden-brown (about 15 minutes). Remove potatoes from the oven and allow to cool for 10 minutes before serving.
- Divide the goat meat and spoon some pan juices over the meat. Sprinkle with dried Greek oregano and serve with some slow-roasted garlic (delicious smeared on the meat), a wedge of lemon and a helping of scalloped potatoes and Brussels sprouts.
- Serve with a Vaeni of Naoussa Syrah.
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