Roast goat leg with garlic and marjoram
( SERVES 6 )
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|2 kg||Goat meat, (1 leg)|
|200 ml||Olive oil|
|1||Salt & freshly ground pepper, to season|
|1 tbsp||Brown sugar|
|1 tsp||Chilli powder|
|2||Lemons, juiced and finely zested|
|3||Bay leaves, fresh|
|2 cups||Red wine|
|2 tbsp||Marjoram, or oregano, fresh, plus extra to garnish|
- Place the goat leg in a roasting dish. Whisk the olive oil with seasoning, sugar, chilli, lemon juice and zest. Massage over the entire leg then cover and marinate for at least 3 hours.
- Preheat oven to 170C. Tuck the bay leaves underneath.
- Separate the garlic bulb into cloves and peel. Peel the onions. Place all around the goat then pour over the wine and scatter over the marjoram.
- Roast for 2 hours and let rest, covered, for 30 minutes before serving. Serve with salad, Turkish bread and yoghurt or a green vegetable and a pumpkin mash.