2 tsp kosher salt
8 sprigs thyme
3 sprigs rosemary
4 bay leaves
1/4 cup crumbled feta cheese
For the Greek salad
1 cup chopped plum tomatoes
1 cup chopped English cucumbers
1/2 cup medium-diced green bell pepper
1/2 cup medium-diced red onion
1 Tbsp dried oregano
1/4 cup extra virgin olive oil
3 Tbsp red wine vinegar
1 tsp kosher salt
Preheat the oven to 300°F. Season the goat with salt.
Place a baking rack on a baking sheet and arrange the thyme, rosemary and bay leaves on the rack. Place the goat on the herbs and roast in the oven for 30 minutes or until the meat reaches an internal temperature of 125°F.
Toss all the salad ingredients in a large mixing bowl. Transfer the salad to a large serving dish.
Remove the goat from the oven and let it rest at room temperature for 4 minutes. Slice into 1/2-inch pieces and lay them on the salad. Garnish with feta and serve.