Roasted Leg of Goat
Ingredients
For meat
- 3 pound leg of goat, with bone (approximate size)
- 5 cloves garlic, peeled and sliced
- 3 sprigs rosemary
- 2 pounds Yukon Gold, Russet, or similar potatoes, peeled and cut into wedges (approximate amount)
- 1 cup white wine
- 1 lemon, juice of
- ¼ cup olive oil
- coarse kosher salt
- freshly ground black pepper
- 1 tablespoon dried oregano
For glaze
- 3 tablespoons pomegranate molasses
- ½ teaspoon coriander seeds, ground
- 1 pinch coarse kosher salt
- 1 pinch freshly ground black pepper
- 1 teaspoon olive oil
Instructions
- Preheat oven to 365 °F.
- Rub meat with generous amounts of salt and pepper. Make incisions throughout the meat. In each incision, insert 1 slice of garlic and 2-4 rosemary leaves.
- Place meat in Dutch oven or roasting pan. Surround meat with potato wedges. Pour wine, lemon juice, and olive oil over meat and potatoes. Sprinkle with oregano. If using Dutch oven, place lid on Dutch oven; if using roasting pan, place lid on pan or cover tightly with aluminum foil.
- Place goat in oven. Bake for 2 hours.
- Meanwhile, prepare glaze. Combine pomegranate molasses, ground coriander seeds, salt, pepper, and olive oil in a small bowl. Whisk together until well mixed.
- At the end of 2 hours, remove goat from oven. Remove cover or foil and brush half the glaze on the exposed meat.
- Return goat to oven, uncovered, and bake until the surface of the meat is deep brown and you can see the tissue separating from the bone, 30 minutes or more.
- Remove goat from oven. Brush remaining glaze on exposed meat. Return to oven, uncovered, and bake 5 minutes more.
- Remove from oven. Let rest 15 minutes before serving.
Notes
Adapted from Greek Slow Roasted Goat (or Lamb) Leg, The Hungry Bites.