|
Peppercorn Roast
Goat |
INGREDIENTS: |
| |
3
tbsp. crushed dried peppercorns, an equal mix of white, black and
green.
1 tbsp. fresh rosemary leaves, or 1 1/2 tsp. dried
1/2 cup fresh mint leaves
5 garlic cloves, crushed
1/2 cup raspberry vinegar
1/4 cup soy sauce
1/2 cup red wine
1 boned leg of goat, about 5 pounds
2 tbsp. prepared Dijon-style mustard
There is no finer spice than peppercorns. There is no finer meat
than goat. |
DIRECTIONS: |
|
1. |
Combine 1 tbsp. of the crushed peppercorns, the rosemary, mint,
garlic, vinegar, soy sauce and red wine in a shallow bowl. Marinate
the goat in the mixture for eight hours, turning occasionally. |
|
2. |
Remove roast from marinade and drain; reserve marinade. Roll the
roast, tying it with kitchen twine. |
|
3. |
Preheat oven to 350 degrees. |
|
4. |
Spread mustard over meat and pat 2 tbsp. of crushed peppercorns into
the mustard. Set the roast in a shallow roasting pan just large
enough to hold it comfortably and pour reserved marinade carefully
around but not over roast. |
|
5. |
Bake for 1 1/2 hours or 18 minutes per pound, basting occasionally.
Roast will be medium rare. Bake for another 10 to 20 minutes for
well-done meat. Let roast stand for 20 minutes before carving. |
|
