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3 tablespoons olive oil (divided)
4 pounds goat, cut into pieces
2 teaspoons sea salt
1 teaspoon black pepper
5 sprigs fresh rosemary
3 sprigs fresh oregano
2 sprigs fresh thyme
1/2 cup lemon juice
1/2 cup white wine

Coat the bottom of a large Crock-Pot with 1 tablespoon oil. Add meat and sprinkle with salt and pepper. Snip herbs over top of meat. Pour lemon juice, wine, 1/3 cup water and remaining oil over top. Cook over low heat 6 hours or until meat falls off the bone. Debone and transfer to serving plate. Strain gravy into serving bowl.

Serve over rice with bowls of feta cheese, chopped red onion and chopped red and green olives on the side.

Serving size: 1 1/2 cups. Per serving: 425 calories, 62.7 g protein, 12.8 g fat, 5.4 g carbohydrates, 2 g fiber, 1,026 mg sodium, 172 mg cholesterol

Joan E. Osth, Mid-South Synergy

September 2008 Recipe Contest