Roast Spiced Suckling Kid Goat with Baby Broad Beans and Offal Ragout
- 2 legs of suckling kid goat
- 1/2 bunch rosemary
- 3/4 ounce ground Espelette pepper (20 g)
- 3 1/2 tablespoons cooking olive oil (5 cl)
- 1 clove garlic
Offal Ragout
- 4 strips goat liver
- 4 goat sweetbreads
- 4 goat kidneys
- 2 teaspoons cooking olive oil (1 cl)
Goat Jus
Vegetables
- 2 1/2 pounds baby broad beans (1.2 kg)
- 1 head Batavia lettuce
- 3 thin slices Jabugo ham
- 2 tablespoons lamb jus
- 2 tablespoons light chicken stock
- 1 sprig savory
- 1 tablespoon olive oil
Plating
- 2 1/2 teaspoons ground Espelette pepper (10 g)
Instructions
Step 1: Kid Goat
Trim the legs, remove some of the fat, expose the bones, and truss. Rub with garlic, then place on a dish. Add the aromatics, drizzle with some olive oil, and chill for several hours.
Roast the legs on the spit over a high heat for about 10 minutes, then reduce the heat to medium.
Finish cooking so that the center of the meat reaches 125°F-129°F (52°-54°C). After letting it sit, the meat should reach a final temperature of 138°F (59°C) in the center.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
