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
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