Roast kid with green garlic

Name: Roast kid with green garlic
Ingredients: 5-6 kg bone-in kid meat (half a kid; cut into pieces); 5 garlic cloves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon thyme; 1 teaspoon smoked paprika; 30 g green garlic; 15 g fresh parsley; 200 ml white wine; 200 ml water

Meat - Roast kid with green garlic by Miruna B. - Recipia

Roast kid with green garlic cooks for two hours in a roasting pan with white wine and water, with green garlic covering the meat. The Easter roast browns well at the end, and you can pour the juices left in the pan over the pieces on your plate. I leave the pieces big, rather than cutting them small before they go in the oven. Preparation: 20 minutes. Cooking: 120 minutes. Total time: 140 minutes. Serves: 22. About 240 kcal and 31 g protein per serving.

Ingredients

5-6 kg bone-in kid meat (half a kid
cut into pieces)
5 garlic cloves
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon thyme
1 teaspoon smoked paprika
30 g green garlic
15 g fresh parsley
200 ml white wine
200 ml water

Preparation

1. Heat the oven to 180°C. Pat the meat dry with paper towels and cut it into pieces. 2. Cut the 5 garlic cloves in half and make small cuts in the meat so you can push the garlic into them. Sprinkle with 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 teaspoon thyme and 1 teaspoon smoked paprika, then rub the pieces all over. 3. Thinly slice 1 bunch of green garlic and 15 g parsley. Put the meat in a roasting pan and scatter the herbs over the top. Pour in 200 ml white wine and 200 ml water, then cover the pan with aluminum foil. 4. Roast covered for 30 minutes, then turn the pieces over and cover the pan again. Roast for another 30 minutes. 5. Remove the foil and roast for another 60 minutes, basting the meat now and then with the liquid in the pan. The pieces should be well browned at the end. 6. Take the meat out of the pan and serve it with plain boiled potatoes and green salad.

Notes

The cooked meat keeps in the fridge for up to 3 days in a covered container, with enough juices to keep it from drying out. Serve it with plain boiled potatoes and green salad, and pour the pan juices over the meat. Add the wine before roasting; for an alcohol-free version, replace the 200 ml wine with another 200 ml water. Bone-in pieces of similar thickness cook more evenly than very uneven ones. If your half of a kid weighs close to 6 kg, browning may take more than an hour, so keep an eye on the meat, not just the clock. I plan around the two hours in the oven before I put the potatoes on the table. The juices can reduce too much towards the end; add a little hot water to the pan.