Ingredients

4 Servings

INGREDIENTS

1 leg of kid goat, approx. 1 kg

6-8 dried apricots

4 sprigs of thyme

1 g of saffron

2 fresh garlic cloves

½ litre white wine

200 ml vegetable stock or broth

Oil, salt, pepper and a bay leaf

Allergens are marked in bold

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step 1

Step 1

Braise the room-temperature leg in oil until it is browned on all sides.

In a bowl, soak the apricots, thyme, peeled garlic and saffron in wine.

step 2

Step 2

Put the leg into a roasting tin and place it in the preheated oven at CircoTherm® 160°C with medium added steam.

Baste the leg every ten minutes with the liquid and herbs.

step 3

Step 3

After 30 minutes, turn the leg and distribute the remaining liquid over the leg, season with salt and pepper.

After 1 hour, switch off the oven and let the roast stand for 10 minutes.

step 4

Step 4

Serve the roast with potato-saffron-garlic purée.

The stock combined with apricots and saffron makes a wonderful sauce.

NEFF CircoTherm

We suggest: NEFF CircoTherm®

NEFF CircoTherm® - our smart hot-air solution for simultaneous baking and roasting on several levels.

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