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How to make it: Alberto Bourdeth’s slow-roasted goat recipe

Artist and chef Alberto Bourdeth’s take on traditional mastello (slow-roasted lamb or goat) adds extra herbs and spices for bright, fragrant flavours.

By Alberto Bourdeth
Published 12 Aug 2019, 18:00 BST
Slow-roasted goat.
Slow-roasted goat.
Photograph by Issy Croker

Serves: 4-6   
Takes: 5 hrs 

2kg goat (or lamb) leg
3 tbsp brown sugar

For the marinade
3 garlic cloves, finely chopped
2 spring onions, sliced
2-3 tbsp rosemary, finely chopped
2 tbsp sage, finely chopped
16 tbsp flat leaf parsley, finely chopped
16 tbsp dill, finely chopped
¼ tsp curry powder
1 tsp oregano, finely chopped
2 lemons, pitted and cubed
150ml extra virgin olive oil

For the garnish
1 tbsp extra virgin olive oil
100g pistachios, shelled
1 tsp black sesame seeds
1 tsp smoked sea salt
5 tbsp dill, roughly chopped, to serve
peel of 2-3 lemons, sliced, to serve

1 Heat oven to 200C, fan 180C, gas 6. Combine all the ingredients for the marinade in a large bowl and season with salt and pepper.
2 Put the meat in a large, deep baking dish and rub it with the marinade. Pour in 250ml water, then cover and bake for around 3 hrs 45 mins, basting at intervals and adding extra water if needed. 
3 Uncover the dish and bake for a further 25 mins, then sprinkle with the brown sugar and bake for a final 25 mins. Remove from the oven and leave to rest.
4 To make the garnish, tip the olive oil, pistachios, black sesame seeds and smoked salt into a hot frying pan and stir until golden (around 5 mins).
5 Place the meat on a platter and pour over any remaining juices from the pan. To serve, top with the pistachio garnish and sprinkle with the dill and lemon peel.

Read our feature on Sinfos

Published in the September 2019 issue of National Geographic Traveller Food

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