February 23, 2006

In case you're wondering where you might purchase your own chevon roast for this recipe, I highly recommend Copeland Family Farms.



2 large leeks, white part only, sliced lengthwise
3 carrots, chopped into 2" lengths
1 T. olive oil

1/2 cup raisins
1 cup boiling water

2-3 lbs. chevon shoulder roast
1 T. olive oil
3 T. paprika
1/2 tsp. cayenne pepper
3-4 cups beef broth
1 T. lemon zest

1 T. butter
1 T. flour
juice of one lemon
salt and pepper to taste

Preheat oven to 375.

Toss the leeks and carrots with 1 T. olive oil until lightly coated. Place in a roasting pan and roast for 45-50 minutes.

When vegetables are finished, reduce oven temperature to 350. Place raisins in a small bowl and cover with boiling water. Set aside.

Cut roast into large chunks (my roast ended up in 4 pieces) and season with salt and pepper. Heat olive oil in ovenproof pan over high heat. Add chevon to pan and cook until nicely browned. Remove from pan and reserve.

Deglaze pan with 1/4 cup of beef broth. Add roasted vegetables, paprika, and cayenne pepper. Cook for 1-2 minutes. Return meat to pan and add 2-3/4 cups of beef broth. Stir in lemon zest. Drain raisins and add them to the pot. Cover and put in oven for 1-1/2 hours, checking on it every 30 minutes or so. Add more beef broth if required.

When the 90 minutes is up, remove the meat from the pan and keep warm. Strain the braising liquid, discarding all the vegetables and raisins. Defat the liquid and return it to the pan. Bring to a simmer over medium-low heat.

Combine flour and butter in a small bowl. Whisk into braising liquid until the butter has melted completely. Cook until thickened slightly. Stir in lemon juice.

Serve meat with sauce.

I reckoned that my 2+ # (uncooked weight) roast made 4 servings. A very conservative estimate of points (including the raisins) puts it at 9 points per serving.