Roasted Goat Shoulder Sweetly Spiced
- Complexity: advanced
A roasted goat shoulder can be just as tender and juicy as any lamb cut. Spices and dried fruits enhance the flavors of the meat and create a nice counterpoint to the savory notes.
Step by Step Directions
THE NIGHT BEFORE:
Put all the marinade ingredients in a small food processor and mix until a smooth paste is formed.
Spread the marinade evenly on the meat, rubbing it well into all areas.
Put the shoulder into a large Ziploc or other plastic bag and marinate in the refrigerator overnight.
ON THE DAY OF THE ROASTING:
Warm the oven to 425 degrees.
Lay the shoulder onto a glass Pyrex, large enough to fit it completely.
Put shoulder in the oven and bake for 20 minutes to sear and seal in the juices.
Now lower heat to 300 degrees, cover the shoulder loosely with foil and bake for 2 hours.
Add the dates and apricots and more water to the Pyrex if needed.
Bake for one more hour.
Remove from the oven and let rest for about 10 minutes before slicing.
Serve on a plate together with the apricots and dates and any cooking juices.
You can deglaze the pan with a ½ cup of white wine.