Preparation
10 min
Baking Time
170 min
Servings
5
EPIRUS butter gives a special traditional flavor to this gourmet recipe!
Ingredient
- 2 goat haunches (2-2,5 kilos in total)
- Lamb or beef suet (caul fat)
- 3-4 garlic cloves
- 4 rosemary branches
- 4 branches of thyme
- 2tbsp “Epirus” butter (Corfu type) with 50% cow & 50% goat & sheep milk
For the potatoes:
- 2 kilos “baby” potatoes
- 250ml water
- 1 dehydrated broth/stock of chicken
- 2tbsp mustard
- 1tbsp honey
- 2tbsp melted butter “Epirus”
- Olive oil, salt & pepper
Topping- dressing:
- 2tbsp mustard
- 1tbsp honey
- 1tbsp olive oil
- 2 tbsp parsley, oregano & lemon juice
Execution
- Create little holes on the surface of the meat using a steak knife. Fill each hole with garlic, rosemary and thyme. If you have plenty of rosemary and thyme, use it as a topping on the whole surface of the meat.
- Spread butter on the meat. Wrap it up with the suet (caul fat) and transfer it in a tray.
- For the potatoes:
Mix all the ingredients in a bowl but the potatoes. Add the potatoes in the tray, then use the mixture to pour over. - Cover up with parchment and baking foil. Preheat the oven to 190°C and roast for 2h & 30 min. We cqan also use parchment and baking foil only to cover up the meat.
- Topping-Dressing:
Mix the mustard, honey and olive oil in a boil. Remove the tray of the oven, Uncover it and add the mixture on the meat. Roast for 15-20 more minutes without using parchment or baking foil. Serve and use some fresh parsley, oregano and lemon juice as toppings.
