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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
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
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
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
Serve the roast with potato-saffron-garlic purée.
The stock combined with apricots and saffron makes a wonderful sauce.
We suggest: NEFF CircoTherm®
NEFF CircoTherm® - our smart hot-air solution for simultaneous baking and roasting on several levels.
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