FOR THE CELERIAC
30g olive oil (for the oven)
80g olive oil (for the skillet)
10g fresh thyme, finely chopped
FOR THE GOAT CHOPS
1 kg goat chops, cut in twos
FOR THE ARRANGEMENT
300 g vegetable stock
30g olive oil
120g cherry tomatoes, peeled
3g lemon zest
2g dried tarragon
5g radish sprouts
PREPARE THE CELERIAC
Clean the celeriac, cut into chunks and place in a roasting dish. Add the 30g olive oil and cook in the oven for 30-40 minutes at 180 degrees. Remove the dish from the oven. Heat the 80 g olive oil in a skillet, adding the celeriac chunks you have just roasted as well as the thyme, salt and lemon zest. Cook on both sides until they are nice and golden. Remove from the heat and place them on absorbent paper.
PREPARE THE GOAT CHOPS
Drizzle the goat chops with olive oil and arrange on a skillet. Cook until they are brown on both sides. Remove the skillet from the heat and transfer the chops in an oven dish. Cook for 7-8 minutes.
ARRANGE THE DISH
Heat the vegetable stock in a cooking pan and add the olive oil and cherry tomatoes.
Add the warm chops, salt, tarragon and lemon zest, and stir to combine 2-3 times.
Place the celeriac chunks and goat chops at the center of the plate and pour over some of the liquid from the pan. Add the cherry tomatoes and garnish with radish sprouts.
Wine pairing – Master sommelier Konstantinos Lazarakis
Goat meat is intensely aromatic, and high in proteins and fats. The roasted celeriac further boosts the aromas of this dish. A red wine of the Agiorgitiko variety that has matured in an oak barrel will be able to complement this dish, offering the familiar aromas of red fruits and sweet spices. Moreover, the velvety tannins will mellow the meat.