October 5, 2009
My mom called to say she was buying a goat leg for Saturday supper. In West Marin, goats graze on grassy hills and breathe the fresh ocean air. That is my kind of meat.
This succulent goat served as a centerpiece in an epic meal with Braised Baby Artichokes, Lemon Cucumber Tzatziki, a simple green salad, Thackrey's local red wine, and Pear Galette with Almonds for dessert. We sat out in mom's garden and feasted, then went to the beach so the kids could play in the waves. It was a perfect afternoon.
Leg of Goat (or Lamb) 3-4 pounds, butterflied
1/2 cup olive oil
juice of 1 1/2 Meyer Lemon
2 big cloves garlic, chopped
fresh oregano, 3 sprigs
fresh rosemary, 2-3 sprigs
salt and pepper
Marinate goat overnight.
Bring meat to room temp, while heating up the grill. When grill is really hot, turn outside burners to medium, and turn off middle burner completely. Sear meat for 2 1/2 minutes per side. Cook goat over indirect heat for 30 minutes. Flip and cook 10 more minutes. Flip once more and cook 10 minutes. Take the goat off the grill when it gets to 135-140 degrees for medium-rare meat. Let rest for 15 minutes. Carve. Eat.