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Boned Leg of
Goat Roast |
INGREDIENTS: |
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1
head garlic, coarsely chopped
Juice of 3 lemons
1/2 cup white wine
1/2 cup olive oil
1 bunch fresh mint, chopped
1 tsp. salt
Freshly ground black pepper
1 onion, peeled and minced
1 8-lb. leg of goat, boned, trimmed, and divided into 4 pieces (see
Leg of Goat Deconstructed) |
DIRECTIONS: |
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1. |
Put garlic, lemon juice, wine, oil, mint, salt, and a generous
amount of pepper in the jar of a blender and blend to a coarse
puree. Pour marinade into a large bowl and stir in onion. Add goat
to bowl, rub with marinade, and let sit, at room temperature, for at
least 1 hour. |
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2. |
Preheat grill. Remove goat from marinade and tie each piece with
kitchen string to form long, even pieces. Grill goat over medium-hot
coals, turning to brown all sides, until pink in center or internal
temperature reads 130 degrees, for medium-rare, about 30 minutes. Remove
goat from grill and allow meat to rest for 10 minutes before
slicing. |
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