Buckland Valley Roast Kid with Rosemary Potatoes and Fennel Salad

From Patrizia Simone

Serves 6

Ingredients

1 leg of kid
2 glasses of white wine
5 cloves of garlic, chopped
12 grams rosemary, chopped
12 grams fennel, chopped
12 grams sage, chopped
salt and pepper.
juice of 2 lemons
6 large potatoes
2 cloves of garlic
12 grams rosemary, chopped
1 large fennel
15 ml olive oil
15 ml white vine vinegar
pinch of salt

Method

Mix the chopped herbs, salt and pepper, garlic and olive oil together in a bowl.

Place the leg in a baking dish, cut a large gash in the leg and fill it with a mixture of the herbs and spices. Leave it to absorb the flavours overnight.

Next day, add the wine and some oil. Bake in the oven at 200C for an hour.

Peel and dice 6 potatoes. Place some olive oil and garlic in a frying pan, when it is hot, add the potatoes and rosemary and cook slowly on low heat stirring frequently.

Slice the fennel finely then add olive oil, white wine vinegar and a pinch of salt.

Cut the leg into slices and place on a large plate. Spoon the pan juices over the meat and accompany with the rosemary potatoes. Serve the fennel salad as a side dish.