I wanted to do Christmas this year using some authentically African ingredients and thought goat would take centre stage at my table. Why not? Everywhere I look, my pals, especially those in Botswana are going to the lands, picking out choice goats for their feast and celebrating Christmas traditionally. Here is how I prepared my goat.
Leg of goat (about 2 to 3kg)
2 oranges juice and zest, I added the zest of 1 lemon too
Dried chilli flakes, as much as you like, an option is 1 scotch bonnet pepper (or kpakpo shito)
inch of ginger
1 tsp smoked paprika
1 tsp ground coriander (though I had run out of it)
1 tsp cumin
1 tsp sea salt
2 to 3 cloves of garlic
A pinch of ground clove spice
4 tbsp olive oil
1 tsp Rosemary sprigs
1 tsp fresh thyme
500ml chicken stock
4 oranges, tangerines or clementines
1. Blitz all the marinade ingredients
2. Place goat in a bag and coat. Leave to marinade for 24 to 48 hours
3. Pre-heat your oven to 160 degrees celsius. Place goat and all marinade in a baking pan. Add 500 ml of chicken stock and place the whole oranges around the goat. Cover with foil and roast for 4 hours, turning goat occasionally.
To serve, garnish with fresh herbs and reduced roasting juices glazed over the roast.
3 Comments
Christine
December 30, 2011 at 11:10 amOla! Myburntorange,
Very interesting, A roast leg of lamb is the perfect family meal for Sunday dinner. There are a variety of recipes for roasting a leg of lamb but one of the French recipes that I use the most is a simple method that results in a delicious and tasty roast lamb dinner. Its simplicity brings out the wonderful flavour of the lamb and it never fails to please everyone.
Cheers
Christine
MyBurntOrange
December 30, 2011 at 10:08 pmThanks Christine! Will check out your site for that recipe.
My African Christmas Feast 2011 « My Burnt Orange
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