Garlic And Rosemary Roasted Goat Recipes

Steps:

• 1. Chop garlic and rosemary very fine, either by hand or in food processor. Stir in olive oil, salt and pepper until it forms a thick paste. Rub on goat chops until evenly coated. We don;t put a bunch on ours because we like this rub light and some of us as you can see want it without any rub at all. It's yours so customize it to suit your table.
• 2. If broiling, arrange in single layer on baking sheet lined with foil. Broil 3-4 inches from heat source for 3-6 minutes per side. Depending on your broiler or grill. If you are grilling make sure you have them off direct heat.
• 3. If grilling, place on grill over high heat and grill for 3 minutes per side.

Steps:

• Place the roast in the slow cooker with potatoes arranged around it.
• Add rosemary, ground cloves, garlic and black pepper.
• Cover and cook on LOW until the goat is very tender, it will take about 8 to 9 hours. Add salt.
• Slice the goat and serve hot with the potatoes.

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

Steps:

• Preheat your oven to 200c.
• Cut about 1cm from the top of each garlic bulb and discard the tops.
• Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over.
• Season with salt and pepper.
• Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft.
• Remove the garlic from the oven and stand covered for 10 minutes.
• Squeeze the garlic from the cloves and use as desired.

Steps:

• Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
• Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
• Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
• Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.