Slow Cooked Goat with Hot Mint Sauce is one of those meals that reminds me that great cooking is never just about the food. It is about generosity, good company and sharing the best of what is in season.
Many of my friends are accomplished cooks, and my dear friend Mandy Martin was certainly one of them. Over the years I have been fortunate to enjoy many memorable meals in her home.
This meal deserved to be remembered.
A Goat Roast Inspired by the Country
Mandy and her husband live on a property called Pennyroyal on the north-western part of NSW.
Mandy purchased the goat from friends who live on a rural property near Cowra. Goat is naturally lean, so it benefits from extra fat and a long, gentle cooking time that allows the meat to become meltingly tender.
Before roasting, Mandy marinated the leg in a fragrant chermoula made with ghee, extra virgin olive oil, her own preserved lemons and harissa. The combination brought together the richness of North African flavours with the freshness of citrus and spice.
Six Hours of Gentle Cooking
Mandy roasted the goat in a heavy, old-fashioned lidded roasting pan—one of those beautiful pieces of cookware that performs as well as it looks.
The meat sat on a rack above a little water in the base of the pan, creating gentle steam throughout the long cooking time. Keeping the lid on prevented the meat from drying out, while the marinade and moist heat ensured very little shrinkage. After six hours the goat was beautifully tender, juicy and full of flavour.
The pan juices, together with the caramelised scrapings from the roasting dish, made an exceptional gravy.
To roast the goat
- Score the surface of the meat in a 1 cm criss-cross pattern to help the marinade penetrate.
- Preheat the oven to 160°C.
- Roast for approximately 6 hours with the lid on.
- Add about ½ cup water to the pan after the first 30 minutes, then about every hour to maintain moisture.
The Perfect Accompaniments
A meal like this is never just about the roast.
Mandy served her garden-grown silverbeet sautéed with onion, garlic, chilli, cumin and whole chickpeas. Alongside was a creamy tahini dressing made with tahini, garlic, lemon juice, olive oil, cumin and enough warm water to create a silky consistency.
There were also roasted unpeeled kipfler potatoes dressed with extra virgin olive oil, and a cooling salad of cucumber, yoghurt, garlic and fresh mint.
Every element complemented the rich goat without overpowering it.
The Hot Mint Sauce
Like the rest of Mandy’s preparation of the goat, the Hot Mint Sauce is adapted from Sam and Sam Clark’s Casa Moro: The Second Cookbook.
Unlike the traditional English mint sauce served cold with lamb, this version is warm, aromatic and gently spiced. It is wonderful with goat, lamb or any slow-roasted meat.
Ingredients
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 8 tablespoons finely chopped fresh mint
- 1 teaspoon cumin seeds
- 2 tablespoons good-quality sweet red wine vinegar
- Salt and freshly ground black pepper
- ½ teaspoon caster sugar (optional)
Method
Heat the olive oil over medium heat. Add the garlic and cook until lightly golden, stirring occasionally.
Add half the mint and the cumin seeds and cook for another minute.
Pour in the vinegar and simmer for about 30 seconds.
Remove from the heat, stir through the remaining mint, season to taste and add the sugar if needed to balance the acidity.
Serve warm.
A Memorable Finish
As if the meal had not already been generous enough, dessert followed.
Mandy baked a rhubarb cake using rhubarb from her own garden and served it with homemade saffron ice cream made from the eggs laid by her hens.
All of this had been prepared by someone who, just as easily, could have spent the day in her painting studio. In fact, some of Mandy’s paintings can be seen hanging behind the dining table, a reminder that her creativity extended effortlessly from the canvas to the kitchen.
It was another unforgettable meal shared with a Mandy at Pennyroyal—one that celebrated beautiful produce, thoughtful cooking and the pleasure of gathering with friends around a table.
Thank you Mandy, another memorable meal.
Goat or Kid?
Goat (capra in Italian) refers to the mature animal, while capretto is young goat or kid. As a general rule, Italians have traditionally preferred eating kid because of its delicate flavour and tenderness, although slow-cooked mature goat can be equally rewarding when prepared with patience and care.
If you enjoy cooking goat/kid, you may also like these recipes on my blog:
RICETTE per capretto (e capra) Recipes for slow cooked kid and goat
RAGÙ DI CAPRETTO; Goat/ kid ragout as a dressing for pasta
SPEZZATINO DI CAPRETTO (Italian Goat/ Kid stew)
KID/GOAT WITH ALMONDS (SPRING IN SICILY, CAPRETTO CON LE MANDORLE)
BRAISED KID (capretto) in a simple marinade of red wine, extra virgin olive oil and herbs
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