Mediterranean Slow Roasted Goat Leg
Change up your dinner party routine with something interesting, like this juicy and tender Mediterranean Slow-Roasted Goat Leg. Rarely do we see whole goat leg presented in such a beautiful way, and this main dish makes quite the impression. Serving a unique, yet delectable dish will leave guests in awe.
This remarkable main dish also has a built-in side dish, Wine-Roasted Fingerling Potatoes, which are tender, buttery, and crisp. All that’s left to do is make a side salad with arugula and Parmesan and you have a well-rounded, elevated meal.
You can use any dry white wine you like in this dish. Be sure to use any wine that you already like to drink, such as a good-quality Chardonnay or a dry Reisling. For more intense color, dry red wine can also be used.
This is a huge roast, so be sure to share this one with your friends and family. The meat works amazingly well for leftovers, too! Add it to your breakfast scramble the next morning, shred it and mix with mayonnaise and breadcrumbs for fried croquettes, or toss with pasta and cream sauce for another rich and decadent dinner.
- 3-5 pounds leg of goat, bone-in
- 8-10 garlic cloves, peeled and halved
- 4 sprigs of fresh rosemary, chopped
- 2 lemons, zested and juiced
- ⅔ cup extra virgin olive oil
- 1 tablespoon salt
- ½ tablespoon pepper
- 2 sprigs of fresh Greek oregano, chopped
- 1 cup good, dry white wine
- 2 pounds Fingerling potatoes
For the Glaze:
- 3 tablespoon orange blossom honey
- ½ teaspoon mustard seeds, crushed
- ½ teaspoon coriander seeds, crushed
- ½ teaspoon crushed red pepper flakes
- Pinch of salt and pepper
- 1 teaspoon extra virgin olive oil
Steps to Make It
- Preheat the oven to 350 degrees. Ready a large roasting pan, such as your Thanksgiving turkey roaster.
- Pat the meat dry with paper towels so that the rub sticks well. Make 16-20 1-inch incisions in the meat with a paring knife. Stick 1 garlic clove half into each incision.
- In a bowl, combine the rosemary, lemon juice, zest, oil, salt, pepper, and oregano into a paste. Rub the meat liberally with this mixture, getting it into every nook and cranny.
- To a roasting pan, add the wine and whole potatoes to the bottom. Sprinkle a pinch of salt over the potatoes. Lay the rubbed goat leg on top of the potatoes and wine. Cover tightly with foil and place in the preheated oven.
- Meanwhile, in a small bowl, combine all the glaze ingredients until homogeneous. Remove foil and brush half of the glaze over the meat. Cover back up with foil and return to the oven. Bake for another 2-2.5 hours, depending on the size of the leg.
- When the meat is almost done, uncover and brush with the other half of the glaze. Continue baking uncovered to caramelize the glaze for 20-30 minutes until deeply browned and the meat is pulling away from the bone.
- Remove from the oven and allow to rest at least 30 minutes before carving. Serve on a platter alongside the potatoes.