Something to have with that Goat or Lamb ...
Lemon & Olive Oil Potatoes
5 potatoes, peeled and cut into wedges
Juice of 2 lemons
About 1/4 cup Extra Virgin Olive Oil
Flaky sea salt to taste and to serve
Place potatoes in cold water in a big saucepan/pot and bring to a rolling boil. Salt water liberally and cook potatoes to just tender, about 12 minutes; drain and return to hot pot. Add lemon juice and stir in Extra Virgin Olive Oil, 4 turns of the pot in slow stream. Season with sea salt to taste.
or if you prefer ...
Patatas Fournou - Greek Roasted Potatoes
1 hour to prepare serves 4-6
2 pounds Potatoes, cut into wedges
4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/3 cup lemon juice
2 tablespoons mustard
1 tablespoon dried oregano
1/2 tablespoon dried basil
Salt and freshly ground pepper, to taste
Preheat oven to 400º F and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together olive oil with garlic, lemon juice, mustard, oregano and basil, and season generously with salt and pepper.
Place in bowl, then toss together until all potatoes are evenly coated in lemon garlic sauce.
Once everything is mixed together, transfer potatoes to baking sheet and place baking sheet in oven. (Optional: top with aluminum foil.)
Bake for 50 minutes, then remove foil, if using, and bake for another 10, or until golden brown.
Remove from oven and let cool 5-10 minutes before serving.
OK still not sure what to have with those potatoes ? Then here is an excellent recipe from My Little Expat Kitchen - Greek slow-roasted lamb shoulder with potatoes and herbs ...