For this week’s recipe, we will share with you a Portuguese roasted goat recipe that is traditionally served on Easter day.
In Portugal, we typically use goatling for this dish, which has a more delicate flavor when compared with goat. We like to serve our roast with saffron rice, roasted potatoes, and sautéed cabbage. Although we like to do it this way, there are other side dishes that can be served with this recipe.
If you cant find goatling at your butcher shop don’t hurry, because it can be substituted for goat. We already tried this recipe with goat and the results are just delicious. The only thing to take into consideration when using goat is that your dish will end up with a stronger flavor.
2.5 kg goatling or goat
30 g (1 1/2 tablespoon) sea salt
1 g (1/2 teaspoon) black pepper
1.5 g (1/2 teaspoon) paprika
1.5 g (1/2 teaspoon) smoked paprika
26 g (2 tablespoons) olive oil
5 garlic cloves
2 sprigs rosemary
1 sprig thyme
2 bay leaves
250 ml (1 cup) white wine
0.5 kg new potatoes
1 smal onion, finely chopped
26 g (2 table spoons) olive oil
250 g (1 1/3 cup) rice
580 g (2 1/3 cup) good-quality chicken stock (or vegetable stock)
1 tea spoon saffron threads
0.5 kg cabbage
1 garlic clove
Freshly ground black pepper