Method

1. Heat half of the olive oil in a pot over medium heat.

    

   Season the goat meat lightly with salt and brown the pieces in batches on all sides. Transfer to a platter.

    

   In the same pot, add the green onions and garlic and sauté until softened. Return the goat meat to the pot, along with any juices collected on the platter.

    

   Deglaze with the white wine. Once the alcohol has evaporated, add the lemon juice, capers, a little fleur de sel, freshly ground black pepper, and the thyme sprigs.

    

   Add enough water to come approximately halfway up the pieces of meat.

    

   Cover the surface with parchment paper, then cover the pot with its lid. Bring to a boil on the stovetop, then transfer to a preheated oven at 180°C. Cook for approximately 1½ hours, until the goat meat begins to soften.

    

   Remove the pot from the oven and add the zucchini and the remaining olive oil. Cover again with the parchment paper and lid, then return to the oven for another 20–25 minutes.

    

   Remove the pot from the oven once more and add the cherry tomatoes, parsley, dill, mint, and lemon zest. Taste and adjust the seasoning with salt and pepper.

    

   Place the pot on the stovetop and simmer over low heat for another 10 minutes, allowing the sauce to reduce slightly and the flavors to meld.

    

   Remove from the heat and let the dish rest for 5 minutes before serving.

    

   Serve with a little fresh dill, lemon zest, a few drops of fresh lemon juice, and a drizzle of extra virgin olive oil.

2. TIPS

   The goat meat does not need to develop a deep brown color. Aim for a light golden sear to keep the sauce bright, delicate, and lemony.

   Choose small, tender zucchini. Add them toward the end of cooking so they retain their texture and flavor without becoming mushy.

   Add the cherry tomatoes at the end to keep them juicy and sweet while bringing freshness to the finished dish.