GROUND GOAT RECIPES GREEK RECIPES

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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

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

GOAT RAGÙ RECIPE - NYT COOKING



Goat Ragù Recipe - NYT Cooking image

Provided by Henry Alford

Total Time 2 hours

Yield 4 to 6 servings

Number Of Ingredients 23

3/4 cup olive oil
1 1/2 pounds ground goat meat
1/2 cup finely diced carrot
1/2 cup finely diced onion
1/2 cup finely diced celery
1 tablespoon tomato paste
1 1/2 cups red wine
1 cup canned tomatoes
3 cups chicken broth or water
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound spaghetti or orecchiette
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped mint
1/4 cup grated pecorino cheese

Steps:

  • For the ragù: Place a large stewpot or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes.
  • Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.
  • Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
  • For finishing: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Transfer to a heated serving bowl, and top with pecorino. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 854, UnsaturatedFatContent 31 grams, CarbohydrateContent 68 grams, FatContent 42 grams, FiberContent 5 grams, ProteinContent 39 grams, SaturatedFatContent 9 grams, SodiumContent 628 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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