Roast Leg of Goat
that sauce sounds great!
lots going on with it, so i'd go for simple, but colorful, sides. some sort of assertive green, like arugula, watercress or broccoli rabe, simply steamed and dressed with some olive oil and lemon. maybe some crushed nuts on top.
i LOVE this salad, from paula wolfert, with rich meats:
roasted red and yellow peppers, served room temp. if you've got preserved lemon, it would make a great garnish.
i prefer potatoes with lamb and goat. slice them very thinly and layer with olive oil, salt and dried thyme in a casserole dish. bake at 400, covered in foil, for an hour. then uncover and bake another hour, or until top is nice and golden.