Oven-roasted kid leg with oven-baked vegetables

Ingredients for 2 servings:

• 1 kid leg(s), approx. 800 g
• 4 cloves garlic
• 5 tbsp olive oil
• 1 tbsp herbs de Provence
• 4 large potatoes
• 1 large onion(s)
• 1 large tomato(s)
• 400 g beans, green, fresh or frozen
• some savory
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 1 hour 55 minutes

Wash the kid leg and pat dry. Remove as much fat as possible. Peel and finely chop the garlic. Mix 3 tablespoons of olive oil, Provençal herbs, garlic, and pepper to make a marinade and brush the meat with it. Wrap in foil and let it rest in a cool place for a few hours (preferably overnight). Cook the beans in salted water (add savory if using) until almost tender and set aside. Preheat the oven to 180°C (350°F), while removing the leg from the foil. Because I love garlic, I don’t wipe off the marinade, but I do hide the garlic under the leg, as it burns very quickly. Salt the leg and place it in a roasting pan in the oven for about 75 minutes. Peel the potatoes and cut them into large wedges/cubes, quarter the onions and peel them open a little, and wash and roughly dice the tomatoes. In a bowl, mix the potatoes, tomatoes, and onions with 2 tablespoons of olive oil and, if you like, another tablespoon of Provençal herbs. Add to the meat after 15 minutes. Just before the end of the cooking time, add the beans to the roasting tin and mix them with the other vegetables. Tzatziki goes particularly well with it. Tip: The meat tastes best when the animal is no older than 9 months. The meat is then very tender and juicy and has a fat content of 6-8%. Animals older than 9 months but up to 3 years old need to hang for longer and may need to be marinated in buttermilk beforehand for a stronger flavor and to make them nice and tender. After that, the cooking time will exceed 75 minutes.