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Goat shoulder stuffed with artichokes

Writer's picture: Kyriakos SachinidisKyriakos Sachinidis

WHAT?

Goat shoulder (about 350-400g.)

3-4 chopped garlic cloves, rosemary

7 artichokes

Tablespoon of honey, thyme, pepper

sundried tomatoes

100g. Fresh white cheese

teaspoon of mustard

1 onion, 3-4 garlic cloves, chilli

tablespoon of olive oil

2 lemons


HOW TO?

1️⃣Ask the butcher to clean the shoulder from bones and ready to stuff. Lay on grease proof paper. 2️⃣In pan with olive oil, chop and sauté the artichokes for 5 minutes each side at medium heat until brown. Add the chopped onion, 2 cloves of garlic and chilli and sauté for two more minutes. Splash the juice of one lemon. Add mustard, pepper and thyme.

3️⃣Stuff the middle of the inside of the goat with the artichokes mix and sundried tomatoes cut in half. Lay on top the cheese. With the help of the grease proof paper and string, start creating a roll. Create loops and safely tie it, pierce the top and add garlic cloves . 4️⃣Splash the rest of lemon juice and rosemary and cover with foil. Leave for an hour to marinade then in the oven for two hours at 170 degrees. Uncover and crispen in at 200 degrees for twenty minutes. Serve with more thyme and oregano.




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