Leg of baby goat, portuguese style
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of kid, about 3 pounds, membrane and and fat removed | |
| Wine vinegar | ||
| 3 | larges | Garlic cloves, peeled |
| 1 | Bay leaf, crumbled | |
| 1 | tablespoon | Paprika |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 2 | Ounces pancetta, chopped | |
| 3 | tablespoons | Olive oil |
| Portuguese-style rice (see recipe) | ||
| Wipe meat with vinegar and wipe dry. | ||
Directions
In a food processor, combine garlic, bay leaf, paprika, salt, pepper, pancetta and oil oil. Process to a paste and spread all over kid.
Refrigerate, covered, for 2 or 3 hours.
Roast in a preheated 375F oven until internal temperature reaches 165F, about 1 hour, turning meat after 30 minutes. (Kid is best roasted to the medium stage.) Transfer to platter and let rest for 10 minutes before carving. Serve with rice.
Serves 2 to 4.
PER SERVING (4 servings, without rice): 500 calories, 79 g protein, 2 g carbohydrate, 17 g fat (5 g saturated), 219 mg cholesterol, 624 mg sodium, 0 g fiber.
San Francisco Chronicle, 6/29/92.
Posted by Stephen Ceideberg; February 24 1993.
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