Yogurt and Herb-Rubbed, Slow-Roasted Leg of Goat

Chef Constantine Kalandranis of 8 North Broadway in Nyack shares his recipe


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Photograph by Roy Gumpel

Chef Constantine Kalandranis of 8 North Broadway in Nyack shares his recipe for roasted leg of goat — a perfect alternative to lamb for your Easter or Passover supper.

Yogurt and Herb-Rubbed, Slow-Roasted Leg of Goat

Serves 4

  • 2 bone-in legs of goat (2-4 lbs each); see note below
  • 3 Tbsp goat milk yogurt (you can also use cow or sheep milk yogurt)
  • 4 cloves garlic, minced
  • 1 bunch scallions, chopped    
  • 2 Tbsp fresh dill, chopped
  • 2 Tbsp fresh oregano, chopped
  • 1 Tbsp fresh mint, chopped
  • Juice of 4 lemons    
  • 3 medium Yukon Gold potatoes, halved
  • 2 red onions, halved
  • 2 large carrots, halved
  • 1 bulb fennel, halved
  • 1 whole head of garlic, halved
  • ¼ cup extra virgin olive oil
  • ½ cup chicken stock or water
  • ½ cup dry white wine 
  • Salt and pepper

Note: You can also use boneless leg of goat if you prefer. The only modifications: tie the legs with kitchen twine and reduce the cooking time by roughly 30 minutes.

  1. Whisk together the yogurt, minced garlic, scallions, dill, oregano, and mint in a small bowl. 
  2. Season the goat legs with salt and pepper and rub generously with the yogurt mixture, coating all sides. Place the legs in a roasting pan and cover with a lid (or plastic wrap) and place in the refrigerator to marinate for at least one hour. For best results, let the legs tenderize overnight.
  3. When the meat is ready, preheat oven to 450°F. Arrange the halved vegetables around the goat legs in the roasting pan; drizzle everything with the olive oil, then add the wine and stock.
  4. Roast at 450°F until it caramelizes, about 15 minutes, then reduce to 275°F and continue to roast for two hours, basting every half hour. You should aim to have roughly ½-inch of liquid in the bottom of the pan at all times; add water if the pan becomes too dry.
  5. Remove from oven when the goat meat is tender and begins pulling away from the bone. Tent the meat with foil and let rest for 35 minutes.
  6. Cut the meat off the bone and serve with the soft-roasted vegetables. Be sure to drizzle the wonderful juices from the bottom of the pan over everything!

Pairing: Chef Kalandranis recommends the Millbrook Cabernet Franc, which has a lovely, fruity ripeness that complements the taste of the young goat without overwhelming it.


Related: Where to Find Goat Meat At Local Farms


 

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