What’d You Do Last Weekend?
With a little extra pastry cream and a simple crepe batter, try your hand at a gateau de crepes, also known as mille crepes.
Roasted Baby Goat Leg
This was our first dish from the baby goat we had picked up from Island Family Farm, and we got it just a few days after it went to slaughter. In fact, it had never been refrigerated before, and I don’t know if that had an effect on how tender and juicy the meat was. I roasted this like I would roast a lamb shank – very simply with Mediterranean herbs – and Todd made some wonderful, smoky black lentils and carrots and a garden salad with an orange/lemon vinaigrette.
Roasted Baby Goat Leg
1 goat leg
3 large sprigs rosemary, stemmed
1 head garlic, peeled and cloves sliced
3 large sprigs oregano, stemmed
Sea salt
Pepper
Olive oil
- Preheat the oven to 500 degrees.
- In a bowl, combine the rosemary, garlic, oregano, sea salt, pepper, and olive oil.
- Rub the goat leg with the herb mixture and place in a large roasting pan (on a rack).
- Place the goat in the oven for 30 minutes and then turn the heat down to 350.
- Continue roasting until the internal temperature reaches 160. You may have to cover the leg with foil mid-way through the cooking time to prevent the herbs from burning.
