Pat the goat pieces dry with paper towels. In a large bowl combine 1 cup olive oil, lemon juice, red wine vinegar, minced garlic, chopped rosemary, oregano, smoked paprika, ground cumin, crushed red pepper flakes, and hot chili paste. Whisk until emulsified. Season the marinade with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Marinate

Add the goat cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 3 hours, preferably overnight for best flavor penetration. If short on time, marinate at room temperature for 45–60 minutes.

Bring to room temperature

Remove the marinated goat from the refrigerator 30 minutes before cooking to allow it to come close to room temperature—this ensures even cooking.

Vegetable accompaniment

Parboil potatoes

Place halved baby potatoes in salted water and bring to a simmer. Cook until just tender when pierced (about 8–10 minutes). Drain and let steam-dry briefly.

Roast vegetables

Preheat the oven to 425°F (220°C). Toss parboiled potatoes, sliced shallots, and red pepper strips with 2 tbsp olive oil, 3/4 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once, until potatoes are golden and peppers are blistered. Add cherry tomatoes for the last 6–8 minutes so they soften but keep shape.

Finish vegetables

When vegetables are out of the oven, toss them with chopped parsley and lemon zest. Keep warm while you cook the goat.

Cooking the goat & finishing

Sear the goat

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add a thin slick of olive oil. Working in batches to avoid crowding, add goat cubes and sear 2–3 minutes per side until well-browned (internal temperature for medium-rare to medium is 135–145°F / 57–63°C, but adjust to preference). Transfer seared pieces to a plate.

Deglaze and glaze

If desired, lower heat to medium, add 1/2 cup white wine to the hot pan to deglaze, scraping up browned bits. Let it reduce about 2 minutes, then add 1 tbsp unsalted butter and swirl to melt, creating a glossy pan sauce. Return the seared goat to the pan and toss for 1–2 minutes to coat with the sauce and finish cooking. Taste and adjust seasoning with a pinch of salt or extra chili flakes for heat.

Rest

Transfer goat to a warm platter and let rest 5 minutes so juices redistribute.

Plating and garnish

Arrange roasted vegetables on a serving platter or individual plates. Nestle the rested goat pieces on top. Scatter toasted pine nuts or chopped almonds and chopped mint over the top. Drizzle any remaining pan sauce over the meat. Serve immediately with lemon wedges on the side for extra brightness.