18th December 2012
Roast of kid with garlic and thyme
I do not know exactly how it came about that we started to call children “kids” as if they were young goats, probably because they jump around a lot. This is not a cannibalistic course, but a roast of a young goat raised on milk only.
Goat is a regular treat around in the Mediterranean but I was not yet accustomed to it. So when I found half a kid on offer in our supermarket, I decided to give it a try.
The meat was tender, the taste somewhat between a rabbit and a lamb. It did not have the sour note I had expected because of the taste of goat’s cheese.
The meat came with the offal attached. I know that some people like that, but I preferred to offer it to our concierge for her dogs.
- Half a kid
- Two heads of garlic
- Five leaves of dried Laurel
- Three spoons of dried thyme
- Olive oil
- Pepper and salt
- Preheat oven to 200 °C.
- Clean the kid, put in a sturdy baking tin, cut in pieces to fit. Baste with plenty of olive oil.
- Put in oven at 180 °C, turn after 10 minutes and continue for another 10 minutes.
- Add the garlic (unpeeled), laurel and thyme, return to oven and continue for 40 minutes, turning and basting from time to time and adding water to prevent the oil and fat from burning.
- Take out of the oven, let it rest for 15 minutes (cover with foil to prevent rapid cooling).
- Slice the meat and present.