Recipe: Roasted Kid Goat Square with Garlic Chives

Name: Carré de chevreau rôti aux aillets
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 portions
Ingredients: pommes nouvelles et fines carottes de sableRecette de saison préparée dans ma "base" en Charente MaritimeCarré de chevreau rôti aux aillets pour 3 a 4 personnes :1 carré de chevreau préparé avec amour par votre boucher400 g de grenailles de pommes nouvelles(de Ré ou de Noirmoutier)300 g de carottes fines juste lavées essuyées et taillées en bouchons100 g de petits oignons grelots ou petits nouveaux.1 petit bouquet d'ailletsthym citronhuile d'olives et beurre 1/2 selsel fin et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 20 min

Cook 35 min

Total 55 min

Servings 3 serv.

Ingredients for 3 servings

new potatoes and fine sandy carrots

Seasonal recipe prepared in my "base" in Charente Maritime
Roasted kid goat square with garlic chives for 3 to 4 people:
1 kid goat square lovingly prepared by your butcher
400 g of new potato small balls (from Ré or Noirmoutier)
300 g of fine carrots simply washed, dried and cut into chunks
100 g of small pickling onions or small new onions
1 small bunch of garlic chives
lemon thyme
olive oil and half-salt butter
fine salt and ground pepper

Step-by-step directions

1- 2 hours before, make small cuts with a few stems of garlic chives in the square, salt, pepper, add your lemon thyme flowers and drizzle with a splash of olive oil, cover with plastic wrap and refrigerate.

2- In a saucepan, put the remaining cleaned garlic chives, the onions and the just-washed potatoes and carrot chunks, salt with sea salt, add a nice piece of half-salt butter and add water slightly above the level, cook for 18 minutes then turn off and cover.

3- 1 hour before eating, preheat your oven to 230°(th 7+) then place your kid goat in a dish (porcelain or earthenware), pour the marinade over it, add a little olive oil as soon as you see your roast is golden on top (8 minutes), arrange your drained vegetables around it (keeping the juice), lower the temperature to 180°(th 6) and continue cooking for 5 minutes, then pour 4 tablespoons of your cooking liquid around it and turn off the oven leaving it slightly open for at least 10 minutes of rest)
Finishing
Place your vegetables in the center of your dish, cut your ribs and overlap them around, coat with a little of your juice and serve the rest in a gravy boat.
*Whatever you do, don't throw away the remaining cooking juice: a few cooked pasta in it with some fresh vegetables and your evening meal will be ready.

Porc au miel Aillets