1 leg of kid on the bone
1 shoulder of kid
1 onion peeled and quartered
4 bay leaves
1 bunch of sarriette (summer savory)
1 garlic bulb
1 bunch of parsley
1 whole dried chilli – piment d’espelette
1t spoon ground dry chilli powder – piment d’espelette
200ml olive oil
2tb spoon acacia honey
60g green olives, pitted and chopped
60g black olives, pitted and chopped
2 spring onions, thinly sliced
6 salted anchovy fillets, chopped
1 lemon zest + juice
2 sprigs of rosemary
Place the leg and shoulder in a pan, cover with cold water, season with salt.
Add the onion, 2 of the bay leaves, the sarriette, 6 cloves of garlic, the dried chilli split in half and the parsley stalks. Bring to the boil then turn down and simmer the meat very gently for 10mins. Take the pan off the heat and leave to cool.
Chop the remaining garlic and bay leaves and put them in a bowl with the chopped parsley leaves, chilli powder, honey, green and black olives, olive oil, anchovies, lemon zest and juice, spring onions.
This should make a thick sauce, but add a little of the cooking liquid if you need to moisten it.
Blitz a third of the sauce to form a paste in a blender. I like to leave the rest chunky to serve with the meat. Remove the kid from the stock and pat it dry. Lightly score with a thin- bladed sharp knife and rub some of the paste on to the meat.
Cover and repeat after an hour.
If using a charcoal grill or barbeque, it is important to cook slowly and gently. Dip the rosemary fronds into the remaining paste and baste the meat regularly. until it is golden and crisp on the outside and succulent within.
Over a gentle heat should take no more than 45 minutes. If cooking in the oven cook at 200°C – the time will be about the same. Serve with some roasted baby new potatoes and a few salad leaves. The sauce will be sufficient dressing.
Photo credit: Cristian Barnett