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

Wednesday, May 12, 2010

Jerked Leg of Goat

 1 (3 pound) leg of kid trimmed of fat and membranes
1 small yellow onion, roughly chopped
1/2 cup chopped green onions
4 garlic cloves, crushed
2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
2 tablespoons chopped fresh ginger
2 tablespoons dark brown sugar
4 teaspoons ground allspice
2 teaspoons fresh oregano leaves;†1 tablespoon salt
1 teaspoon ground black pepper
3/4 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup olive or vegetable oil
2 tablespoons dark rum
2 tablespoons fresh lime juice
Place the goat in a large, re-sealable plastic bag.

In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste. Pour into the bag with the goat, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight.

Preheat the oven to 375 degrees F. Remove the goat from the bag and place in a roasting pan to come to room temperature. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F, 1 hour to 1 hour and 10 minutes, turning once.

Yield: 4 servings

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