Chivo lechal Malagueño with Roasted Potatoes and Garlic Aioli

Ingredients

• 2 pounds (900g) chivo lechal (baby goat) 2 pounds (900g) chivo lechal (baby goat)
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1.5 pounds (680g) potatoes, cut into wedges 1.5 pounds (680g) potatoes, cut into wedges
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• Salt and pepper, to taste Salt and pepper, to taste
• For the garlic aioli: For the garlic aioli:
• 1/2 cup (120ml) mayonnaise 1/2 cup (120ml) mayonnaise
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a small bowl, combine the olive oil, rosemary, thyme, paprika, salt, and pepper to make the marinade.
3. 3.
   Rub the chivo lechal with the marinade, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight for more intense flavor.
4. 4.
   Place the marinated chivo lechal in a roasting pan and roast in the preheated oven for about 2 hours, or until the meat is tender and cooked through.
5. 5.
   While the chivo lechal is roasting, prepare the roasted potatoes. In a large bowl, toss the potato wedges with olive oil, minced garlic, salt, and pepper.
6. 6.
   Spread the potatoes in a single layer on a baking sheet and roast in the oven for about 30-35 minutes, or until golden and crispy.
7. 7.
   In a separate bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, and pepper to make the garlic aioli. Adjust the seasoning to taste.
8. 8.
   Once the chivo lechal is cooked, remove it from the oven and let it rest for a few minutes before carving into serving portions.
9. 9.
   Serve the roasted chivo lechal with the crispy potatoes and a dollop of garlic aioli on the side.

Treat your ingredients with care...

• Chivo lechal — Make sure to marinate the chivo lechal for at least 1 hour to allow the flavors to penetrate the meat. For a more intense flavor, marinate overnight in the refrigerator.
• Potatoes — Cut the potatoes into evenly sized wedges to ensure they cook uniformly. For extra crispiness, parboil the potatoes for a few minutes before tossing them with the olive oil and seasonings.

Tips & Tricks

• For a smoky flavor, add a pinch of smoked paprika to the marinade.
• If chivo lechal is not available, you can substitute it with lamb or kid goat.
• To make the garlic aioli more vibrant, add a pinch of lemon zest.
• Serve the dish with a side of fresh salad or steamed vegetables to add freshness and balance.
• For an extra touch of indulgence, drizzle the roasted chivo lechal with a balsamic reduction before serving.

Serving advice

Serve the Chivo lechal Malagueño with roasted potatoes and garlic aioli on a large platter. Garnish with fresh herbs such as parsley or cilantro for a pop of color. Accompany the dish with warm crusty bread to soak up the flavorful juices.

Presentation advice

Arrange the tender slices of chivo lechal on the platter, placing the crispy roasted potatoes around them. Drizzle the garlic aioli over the meat and potatoes, allowing it to cascade down the sides. Sprinkle some chopped fresh herbs on top for an elegant finishing touch.