A Goat Leg is prepared from a Leg- Chump by following its natural seams and trimming accordingly. For best results, sear in a hot pan/grill first, and then transfer to the oven to finish. Cook to no more than medium.
3-5 pounds Goat Leg, bone-in
8-10 garlic cloves, peeled and halved
4 sprigs of fresh rosemary, chopped
2 lemons, zested and juiced
⅔ cup extra virgin olive oil
1 tablespoon salt
½ tablespoon pepper
2 sprigs of fresh Greek oregano, chopped
1 cup good, dry white wine
2 pounds Fingerling potatoes
For the Glaze
3 tablespoons orange blossom honey
½ teaspoon mustard seeds, crushed
1 teaspoon of coriander seeds, crushed
½ teaspoon crushed red pepper flakes
Pinch of salt and pepper
1 teaspoon extra virgin olive oil
Preheat the oven to 350 degrees. Ready a large roasting pan, such as your Thanksgiving turkey roaster.
Pat the meat dry with paper towels so that the rub sticks well. Make 16-20 1-inch incisions in the meat with a paring knife. Stick 1 garlic clove half into each incision.
In a bowl, combine the rosemary, lemon juice, zest, oil, salt, pepper, and oregano into a paste. Rub the meat liberally with this mixture, getting it into every nook and cranny.
To a roasting pan, add the wine and whole potatoes to the bottom. Sprinkle a pinch of salt over the potatoes. Lay the rubbed goat leg on top of the potatoes and wine. Cover tightly with foil and place in the preheated oven.
Meanwhile, in a small bowl, combine all the glaze ingredients until homogeneous. Remove the foil and brush half of the glaze over the meat. Cover back up with foil and return to the oven. Bake for another 2-2.5 hours, depending on the size of the leg.
When the meat is almost done, uncover and brush with the other half of the glaze. Continue baking uncovered to caramelize the glaze for 20-30 minutes until deeply browned and the meat is pulling away from the bone.
Remove from the oven and allow to rest for at least 30 minutes before carving. Serve on a platter alongside the potatoes.