Marinated Leg of Goat
with Preserved Lemon
Marinated Leg of Goat
with Preserved Lemon
with Preserved Lemon
PREP TIME 20 MIN | COOK TIME 60 MINS | SERVES 4 - 6
Ingredients
Goat
- 1 x 1.5kg butterflied leg of goat
Marinade
- salt and cracked black pepper to season
- 1 lemon, juiced
- 2 tbsp sriracha sauce
- 2 tbsp olive oil
- 3 garlic cloves, crushed
Preserved Lemon Dressing
- 3 preserved lemon rinds, pulp discarded
- 4 tbsp olive oil
- 1 lemon juiced
- ¼ cup finely chopped coriander, stems and leaves
Preparation
- Mix marinade ingredients together in a bowl.
- Season goat and rub marinade all over the meat. Place in a baking dish, cover with plastic wrap and refrigerate for 4 hours or overnight.
- Placed all ingredients for dressing in a small food processor, process to form a paste. Heat a chargrill pan or barbeque on medium heat. Cook the goat for 30 minutes. Turn goat over and cook for a further 15 - 30 minutes or until cooked to your liking.
- Remove from grill plate or barbeque, smear lemon dressing all over meat. Cover with foil and leave to rest for 10-15 minutes before slicing.
- Serve garnished with sliced preserved lemon and coriander leaves.
Note: If cooking in an oven: preheat to 190°C and cook for 30 minutes. Reduce heat to 160°C and cook for another 20 - 30 minutes or until cooked to your liking.
Serving Suggestions
- Serve with aromatic rice and salad if desired.
Recipe kindly supplied by Meat & Livestock Australia
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