Slow-cooked shoulder of goat with tabouleh

Serves 4
Shoulder of goat:
1 boned shoulder of goat (or rolled shoulder roast)
2 bunches of thyme
10 peppercorns
2 bay leaves
2 dl red wine
4 dl stock

Tabouleh:
6 bunches of parsley
1 bunch of mint
1 bunch of spring onions
10 tomatoes
1 lemon
150 grams of finely ground bulghur
2 spoons of olive oil
salt and pepper

Bone the shoulder, roll it and tie it with string. Brown the meat on all sides Add the thyme, peppercorns, bay leaves and red wine and boil the sauce down to a minimum and then add the stock. Transfer the meat to an ovenproof dish with a lid and pour the sauce in. Put the lid on and cook the dish in the oven for a couple of hours at 160°C.

Meanwhile, finely chop the parsley, mint and spring onions. Cut the tomatoes into small squares and save the juice from the tomatoes. Put the bulghur into a bowl and add the tomato juice with the lemon juice to it. Let it rest for about 10 minutes. Then add the rest of the ingredients. Season with salt and pepper.

Wassim Hallal, chef