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Oven Roasted Leg
of Goat with Potatoes |
INGREDIENTS: |
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1-2 heads garlic (about 18 cloves), cloves separated and peeled
3 tbsp. dried oregano
3 tbsp. dried rosemary
3/4 cup extra-virgin olive oil
2 cups fresh lemon juice
3 1/4 cups red wine
Salt and freshly ground black pepper
1 8-lb. leg of goat, bone in, trimmed of excess fat
6 lbs. Idaho potatoes, peeled and cut into sixths lengthwise |
DIRECTIONS: |
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1. |
For the marinade, finely chop 8 cloves garlic and place in a pan
large enough to hold goat. Add 2 tbsp. oregano, 2 tbsp. rosemary, 6
tbsp. oil, 1 cup lemon juice, wine, and salt and pepper to taste.
Mix thoroughly. Place goat in marinade, turning to coat well on all
sides, then cover and set aside in refrigerator overnight. |
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2. |
Crush 6 cloves garlic and remaining oregano and rosemary together
with a mortar and pestle (or chop them finely). Season with salt and
pepper. |
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3. |
Preheat oven to 375 degrees. Remove goat from marinade and pierce in 8-10
places with a paring knife. Rub garlic-herb mixture over guar,
pressing mixture into incisions with your fingers, then coat surface
of goat with about 4 tsp. oil. |
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4. |
Mix remaining oil and lemon juice together in a bowl. Crush
remaining garlic, place in a large roasting pan, and add potatoes.
Place goat on potatoes. Roast, frequently basting goat with lemon
mixture and occasionally turning potatoes, for 1 hour and 45 minutes
for well done. Turn off oven. Remove goat and allow it to rest for
about 10 minutes, keeping potatoes warm in oven until you are ready
to carve and serve goat. |
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