Kid goat Chops with Sweet Potato Mash and Juniper Jus
Servings Prep Time
2people 10minutes
Cook Time
1 1/2hours
Servings Prep Time
2people 10minutes
Cook Time
1 1/2hours
Ingredients
Sweet Potato Mash
Juniper Red Wine Sauce
Instructions
  1. Preheat the oven to 220℃
  2. Rub the sweet potato with the olive oil and salt and bake in the oven for about an hour until the centre is soft
  3. When the potato is cooked scoop out the flesh and mash it with a fork or pass it through a sieve for an extra smooth mash, then add the butter and seasonings
  4. Put a pan on a medium heat. Sear the chops on both sides until they are just cooked through. Then set aside to rest.
  5. Deglaze the pan with red wine rubbing the bottom to dislodge all the bits. Then add the kid goat stock and juniper berries and reduce until you have a glossy sauce.
  6. For the crispy shallots, heat 1cm of oil in a small pan until a slice of onion dropped in sizzles. Fry the onions in the oil until they are crisp and golden. Drain on kitchen paper
  7. Serve the chops on top of the mash, garnished with crispy shallots and drizzled with the sauce
Recipe Notes

If using stock from a cube you will not be able to thicken the sauce by reducing it as the stock will not contain the gelatin from the bones that real stock does. The sauce can be thickened by mixing cold oil with flour and adding this to the sauce and whisking.