Leg of goat with rosemary and garlic
Do you ever eat goat? No? Goat is super delicious, and pretty healthy too, I hear. It’s taste resembles lamb, but it is more understated and less fatty. What I am saying here is if you come across a beautiul piece of goat, you better buy it! My Dad has been cooking with goat for years, using many different parts of the animal. Last time he had gotten hold of a really nice leg, and we decided to cook it on the grill.
Whatever part of the goat you have on your hands, this way of preparing it won’t let you down. First get your grill ready by lighting the coles on fire and all that. Then grab your goat and a knife, and cut slices through the fat until you reach the meat. Crush ten cloves of garlic and cut them in halves. Rip some rosemary off your bush (dried is also fine). Rub the goat in plenty of salt and make the garlic cloves and rosemary fit in the fat-slices. Pepper it lightly.
Place the meat on the grill when the coles are ready. Put on the top, and let it stay there for 45 minutes to 1 hour, depending on the size of your goat’s leg. Let it rest under silver foil for 20 minutes. And then you are ready to eat!
This fall evening, we had it with a warm apple/celery root/thyme salad, potatoes and a (home-picked) porcini mushroom sauce. It would also be wonderful with all the standard Greek trimmings: ovenbaked lemon-potatoes, tzatziki and a Greek salad (and mint jelly for me). Enjoy!