Young goat with oven-roasted potatoes cooked until tender and caramelized

The most classic Greek dish is none other than lemon-roasted kid goat with potatoes.

Ingredients

1½ kg kid goat, cut into portions
10 large potatoes
3/4 cup olive oil
2 juicy lemons
1 tsp oregano
1 tsp thyme
2 heaped tbsp mustard
1 glass of water
Salt
Freshly ground pepper


For the lemon-roasted kid goat

In a bowl, mix the olive oil, lemon juice, oregano, thyme, mustard, salt, and pepper.

Whisk until creamy. Peel, wash, and cut the potatoes into wedges.

Add them to the bowl with the liquid ingredients and mix well.

Transfer the potatoes to a deep roasting pan. Place the kid goat on top.

Season with salt and pepper, then pour over the mixture used to coat the potatoes. Finally, add the water to the pan.

Cover with parchment paper and aluminum foil, sealing the pan all around. You can also use a Dutch oven.

Roast for 1 hour at 200°C. Uncover the pan, reduce the temperature to 180°C, and continue roasting for about 1 hour, until the meat is cooked and the potatoes are tender and glossy.