River Cottage Australia

https://www.lifestylefood.com.au/recipes/24139/barbecued-goat-with-chimmi-churri

LifestyleFOOD.com.au

Paul West cooks up an Argentinian style barbecued goat dish on a spit served with a spicy and fragrant chimmi churri on the side. 

Ingredients

  • 1 whole goat, butterflied

  • SALMUERA

  • 2 cups white wine

  • 8 cloves garlic, crushed with a little of the salt

  • 4 tablespoons good quality sea salt

  • Juice and zest of 4 lemons

  • 1 cup extra virgin olive oil

  • 1 tablespoon chopped fresh rosemary

  • 1/2 teaspoon cracked black pepper

  • 2 teaspoons juniper berries, finely chopped

  • Bay leaf and rosemary sprigs tied together to baste the goat

  • CHIMMI CHURRI

  • 1 cloves garlic, crushed

  • 1/2 large red chilli, seeds removed and finely chopped

  • 1 tablespoon chopped fresh oregano

  • 2 tablespoons red wine vinegar

  • ½ cup chopped fresh flat leaf parsley

  • 1 cup (250ml) extra virgin olive oil

Method

  • 1.

    Light the fire.

  • 2.

    Tie the goat onto the stand securing the spine with the wire.

  • 3.

    Whisk together the ingredients until combined.

  • 4.

    Prick the skin of the goat before you put it onto the barbecue, this will allow the salmuera to soak into the goat meat as it cooks.

  • 5.

    Baste the salmuera over the goat every 20-30 minutes as it cooks.

  • 6.

    Discard any unused salmuera as it has touched the uncooked lamb so it cannot be poured over the cooked goat.

  • 7.

    Cook the goat for 2 hours then turn the goat around and cook the other side.

  • 8.

    Once the goat is cooked remove from the fire and allow to rest for 30 minutes.

  • 9.

    Whisk together the chimmi churri and allow to stand whilst you slice the goat.

  • 10.

    Slice the goat and put onto a fresh roll. Serve the chimmi churri spooned over the top.

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