Qorkz Kitchen - Leg of Goat

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Greek Style Roasted Leg of Goat

Recipe by Chef Jayne Reichert

Serves 6

  • 1 leg of goat*, bone-in I use Rossotti Ranch Goat 
  • Salt
  • Pepper
  • 1 whole onion
  • 1-quart Greek style yogurt
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon Summer Savory
  • 5 – 7  garlic cloves
  • Juice and zest from 2 lemons

Begin this recipe a day in advance. Make the marinade by combining the rosemary, yogurt, lemon zest and juice in a mixing bowl.  Peel the onion and carefully grate it on a box grater.  Peel and finely mince the garlic.  Add both the garlic and the onion, along with any accumulated onion water to the yogurt mixture.  Allow the marinade to sit for 30 to 45 minutes so that the flavors might mingle.  While the marinade is resting, remove any excess fat from the goat, but don’t throw it away.  Make slits in the leg of goat in random spots and slide the reserved fat pieces into those slits, you may also include slivers of garlic if you like.

Place the goat in a sealable bag and pour the yogurt marinade over the goat, making sure all sides are covered.  Place the goat in the refrigerator and allow to marinate overnight.  You’ll want to flip the bag in the refrigerator a few times during the 24-hour marinade.

Heat the oven to 450 degrees.

When you are ready to roast the leg, remove it from the refrigerator at least one hour in advance so the meat may come up to temperature.  This ensures a much more even roasting.  Remove the goat from the marinade and place it on a rack in a roasting pan or alternatively create a rack out of onions, and carrots or rosemary branches. Roast the leg for 15 to 20 minutes until nicely browned, turn the oven down to 350 degrees and continue cooking the goat until it reaches the desired doneness. 

Alternatively, you may opt to grill the leg of goat.  Set your grill up for indirect heat, with one side very hot and the other side without any flame.  Roast the goat over the flame until it is nicely browned, turning it every then move the goat to the side without the flame.  I like to lay down some large rosemary branches that were soak in water and then place the leg on top of that.  Close the grill lid and roast until the internal temperature of 130, approximately 18 minutes per pound.  Be sure to check the roast and flip it from time to time.   Once the goat is cooked do not cut into right away, the leg needs to rest a good 10 – 15 minutes to allow the juices to stabilize and redistribute.

Pair with our wine of the month, Calstar 2014 Alta Zin.

 

* Goat leg can be purchased at Rossotti Ranch in the Bay Area.  Can also be found in ethnic markets throughout the country.