Kid goat roll with grapefruit and lime gremolata and bouchon potatoes with blue cheese bechamel
- KID GOAT ROLL
Bone the kid goat leg and open the meat like a "book”. Season with fresh thyme, lemon, garlic, salt and pepper.
Roll up the kid goat and tie it with kitchen twine. Rectify the seasoning and brush with olive oil and lemon.
Cook in a clay oven until tender (cooking time will depend on the oven).
*can be done in a speed-cook or conventional oven at 340 °F for approx. 2 h.
Wash and dry the lemon and grapefruit. Wash the parsley and rosemary in the same way. Peel the garlic.
Grate the skin of half the lemon and the grapefruit, trying to remove only the yellow/pink part. You can use a Microplane grater or a thin strip slicer, which will give it a thicker texture.
Mix everything in a mortar, adding a pinch of salt, and crush by hand until obtaining a homogeneous texture.
- Alternatively, chop with a knife and combine in a bowl. Add a little olive oil or a few drops of juice from both citrus fruits.
Turn the potatoes with the help of a cylinder-shaped cutter, place in a saucepan or high-sided frying pan with the butter, salt and cover with water.
Cook until all the water evaporates and the butter browns the base of the potato.
In a frying pan, melt the butter, add the flour and cook over low heat, stirring constantly, until it begins to brown.
Add the milk little by little, stir well so that lumps are not formed.
Add the cheese, stir until it has dissolved, season and remove. Serve hot.
Serve the kid goat roll accompanied with the bouchon potatoes sauced with the blue cheese cream.