GOAT BROTH RECIPES

Name: Greek slow roasted goat (or lamb) leg
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Ingredients: 3 pounds (1.3 Kg) goat leg with the bone (you can also use lamb); 2-3 cloves of garlic cut into little sticks; 3-4 sprigs of rosemary; Juice from 1 lemon; 1/4 cups olive oil; Salt and pepper to taste; 1 tablespoon dried oregano; 1 cup white wine; 2 pounds baby potatoes or potatoes peeled and cut into wedges; 3 tablespoons pomegranate syrup, or grape syrup, maple syrup or honey; 1/2 teaspoon ground coriander seeds; Pinch of salt and pepper; 1 teaspoon olive oil; Pomegranate arils for decoration, optional; Aluminum foil

More about "goat broth recipes"

GREEK SLOW ROASTED GOAT (OR LAMB) LEG - THE HUNGRY BITES

Greek slow roasted goat (or lamb) leg - The Hungry Bites image

One pan recipe for slow roasted goat leg glazed with pomegranate syrup and served with baked potatoes. Tender and succulent meat that will impress your guests!

Provided by The Hungry Bites

Categories Main Course

Total Time 170 minutes

Prep Time 20 minutes

Cook Time 150 minutes

Yield 4

Number Of Ingredients 15

Ingredients

3 pounds (1.3 Kg) goat leg with the bone (you can also use lamb)
2-3 cloves of garlic cut into little sticks
3-4 sprigs of rosemary
Juice from 1 lemon
1/4 cups olive oil
Salt and pepper to taste
1 tablespoon dried oregano
1 cup white wine
2 pounds baby potatoes or potatoes peeled and cut into wedges
3 tablespoons pomegranate syrup, or grape syrup, maple syrup or honey
1/2 teaspoon ground coriander seeds
Pinch of salt and pepper
1 teaspoon olive oil
Pomegranate arils for decoration, optional
Aluminum foil

Steps:

Preheat your oven to 356°F (180°C)
Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary.
Place the meat and potatoes in a pan, add the wine and lemon juice, drizzle with the olive oil and sprinkle with the oregano. Wrap well with foil and bake for 2 hours.
Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze.Return to the oven and bake uncovered for at least 30 more minutes or until the surface of the meat is deep brown and you can see the tissue separating from the bone.
When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.Eat!

Nutrition Facts : Calories 788 kcal, ServingSize 1 serving

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BROTH - WIKIPEDIA

Broth, also known as bouillon [French pronunciation: ], is a savory liquid made of water in which bones, meat, fish or vegetables have been simmered. It can be eaten alone, but it is most …
From en.m.wikipedia.org

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