|
Fire Roasted Leg
of Goat |
INGREDIENTS: |
| |
1 5 to 8 lb. whole leg of
goat
2 cups extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper
10 branches fresh rosemary |
DIRECTIONS: |
|
1. |
Build a hot fire using
wood or a combination of wood and hardwood charcoal in the center of
a large outdoor grill. Do not use propane. |
|
2. |
Mince 5 of the 10
rosemary branches. Rub goat with some of oil and season generously
with salt and pepper, and finely minced rosemary. |
|
3. |
Tie remaining 5 branches
rosemary around the end of a stick about 16'' long with kitchen
string to create a rosemary ''brush'' to baste goat with olive oil. |
|
4. |
When fire has died down,
spread embers out to the sides of the grilling area, so that the
thickest parts of the leg will be over the fire, leaving only a thin
layer of coals in the middle (where the thinnest part of the leg
will be). Place goat on grill over the fire. Roast goat, basting
occasionally with rosemary brush dipped in remaining olive oil mixed
with a little salt. Add more wood or charcoal to fire as necessary.
Goat is done when well browned and no blood or juices run from the
legs when pierced with a knife, 1 1/2 - 2 hours. |
|
5. |
Remove goat from heat and
set aside to rest for 15 minutes before serving. |
