Goat Roast

Ingredients

• 80 g carrots
• 80 g leeks
• 80 g celeriac
• 80 g shallots
• 1 Garlic clove
• 1 kg boneless goat leg
• Salt
• ground pepper
• olive oil (for frying)
• thyme (1 sprig each)
• rosemary (1 sprig each)
• 250 ml Riesling
• 250 ml light port wine
• 1 l veal stock (from the bottle)
• 1 sprig tarragon
• 100 g Sour cream
• 100 g crème double
• Riesling (for seasoning)
• 200 g spring onions
• 200 g carrots
• 200 g Sugar snap peas
• 200 g zucchini
• 2 tbsp butter
• Salt
• ground pepper
• nutmeg

Instructions

1. 1.

   Clean, wash and dice the carrots, leeks and celeriac. Peel and finely dice the garlic and shallots.

2. 2.

   Season the goat leg with salt and pepper and tie it with kitchen twine. Brown it in hot olive oil in a roasting pan all over, then remove it.

3. 3.

   Sauté the vegetable cubes, shallots, garlic, thyme and rosemary in the pan, deglaze with Riesling and port wine, and reduce the liquid almost completely. Return the browned leg to the pan, add veal stock, cover and braise in a preheated oven at 180°C for 40–45 minutes. Remove the meat from the sauce and keep it warm wrapped in foil. Strain the broth through a fine sieve. Reduce the strained broth to 150 ml, then add crème fraîche and crème double and bring to a boil. Wash and finely chop the tarragon. Puree the sauce and season with Riesling, tarragon, salt and pepper.

4. 4.

   Clean the side vegetables, cook them separately in lightly salted boiling water until just tender, shock them in ice water, and drain. Before serving, sauté them briefly in a pan with a little butter, then heat through and season with salt, pepper and nutmeg. Slice the leg and serve it on plates topped with sauce and the prepared vegetables.