"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, January 18, 2010

Southwest Leg of Goat

1 leg of goat (5 to 7 lbs), boned
2 tsp salt
1 cup wine or vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chiles
1 tsp rosemary
2 garlic cloves, skin removed
½ tsp crushed pepper

1. Combine vinegar, oil and seasonings and pour over goat. Cover and
marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain
marinade and reserve.

2. Quarter potatoes and onions and place in shallow roasting pan along with
chile and garlic and pour ¼ cup marinade over vegetables.

3. Place goat on roasting rack over vegetables. Pour ¼ cup marinade over goat.
Roast at 325° F for approximately 25 minutes per pound of goat. Baste with ¼
cup marinade every 20-30 minutes before carving.

4. Serve with vegetables. Use drippings for gravy if desired.

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