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" Recipe courtesy of chef Scott Conant. INGREDIENTS For Goat: 1 baby goat (also called kid, capretto, or chevron) leg and shoulder, about 5 pounds 1/2 cup extra virgin olive oil 3 sprigs fresh rosemary 6 to 8 whole garlic cloves Pinch crushed red pepper Kosher salt and freshly ground black pepper 2 to 3 tablespoons vegetable oil, such as canola, corn, or grapeseed oil 6 to 8 cups chicken broth For Vegetables: 2 to 3 tablespoons vegetable oil, such as canola, corn, or grapeseed oil 5 medium fingerling potatoes, boiled until just tender and cut into medium dice 2 small shallots or 1 large, thinly sliced 1/2 cup fresh or frozen peas 1 tablespoon chopped fresh parsley PREPARATION To Cook Goat: 1. Trim fat off goat and remove silver skin. Combine olive oil, rosemary, garlic, crushed red pepper, 1 teaspoon salt, and 1 teaspoon pepper. Marinate goat meat overnight in this mixture. 2. Heat oven to 400 degrees F. In a large, heavy-based braising pan (a pan with sides about 4 inches high), heat a few tablespoons vegetable oil over medium-high heat. Remove goat from marinade but reserve marinade ingredients. Season goat lightly all over with kosher salt.  3. Sear goat on all sides until golden brown; this should take 12 to 15 minutes. 4. Add enough broth to cover bottom of pan by 1 inch, and add reserved marinade ingredients to pan as well. Roast goat, basting it every 15 to 20 minutes, adding more broth as needed, until meat is tender and falling off bone, 2 to 2 1/2 hours. Check on shoulder earlier in cooking time, as it will take a little less time to cook; take shoulder out earlier if necessary.  5. Reserve goat separately from sauce. Strain sauce and let goat cool. When goat is cool enough to work with, cut meat off bone and slice into pieces a little larger than bite size.  6. If serving goat right away, degrease sauce by repeatedly dipping a large spoon or ladle just beneath its surface until spoon fills with mostly clear fat; discard fat. If cooking goat in advance, it can be prepared a day or two ahead up to this point. Refrigerate goat and strained sauce separately (moisten meat with a little sauce). Before reheating, remove any hardened fat on top of sauce.  7. Cook degreased sauce at rapid simmer until reduced by 1/3. (Sauce will be thin but very gelatinous. Too much reduction and sauce will become sticky and unappealing.)  8. Reheat meat in sauce in a low (225 degrees F) oven until heated through.  To Cook Vegetables:  1. Heat 2 tablespoons vegetable oil in large saut\u00E9 pan over medium-heat.  2. Cook potatoes until crisp and lightly browned. A few minutes into cooking, add shallots and peas so they cook together.  3. Season with salt and pepper; sprinkle with chopped parsley.  To Serve:  1. Heap potatoes and peas to one side of plate. Lay goat slices near them and top with sauce.  Back to chef Conant&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a641/conant-roasted-goat-recipe/>