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1
Preheat the oven to 400.
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2
Fill a large, deep skillet with 1 inch of salted water and bring to a boil.
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3
Add the Swiss chard leaves and cook just until wilted.
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4
Drain and rinse under cold water.
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5
Squeeze the leaves dry and coarsely chop them.
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6
In a mini food processor, coarsely puree the lime pickle.
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7
Set the meat on a work surface, boned side up, and season with salt and pepper.
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8
Spread the lime pickle over the meat and spread the chopped chard on top.
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9
Roll the meat into a roast and tie it at 1-inch intervals using kitchen string; season with salt and pepper.
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10
In a large enameled cast-iron baking dish or heavy roasting pan, heat 2 tablespoons of the olive oil.
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11
Add the roast and cook over moderately high heat until browned all over, about 10 minutes.
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12
Transfer the goat to the oven and roast for about 1 hour and 10 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 130.
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13
Let the goat rest for 15 minutes.
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14
Meanwhile, in a large, flameproof baking dish, heat the remaining 2 tablespoons of olive oil.
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15
Add the cherry tomatoes and cook over moderate heat until the skins just begin to blister, 2 to 3 minutes.
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16
Season with salt and pepper.
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17
Transfer the tomatoes to the oven and roast for 5 minutes, just until softened.
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18
Sprinkle with the shredded basil.
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19
Snip the strings from the goat and slice the roast.
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20
Pour the pan juices into a heatproof cup and spoon off the fat.
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21
Serve the goat with the tomatoes; pass the jus on the side.
