Greek roasted goat (or lamb) leg recipe
One pan roasted goat leg recipe with pomegranate glaze, served with baked potatoes. Tender and succulent meat that will impress your guests!
Servings 4 -6
Calories 788kcal
Ingredients
For the meat:
- 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
- ¼ 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
For the glaze:
- 3 tablespoons pomegranate syrup, or grape syrup, maple syrup or honey
- ½ teaspoon ground coriander seeds, optional
- Pinch of salt and pepper
- 1 teaspoon olive oil
- Pomegranate arils for decoration, optional
Others:
- Aluminum foil
Instructions
- 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 the 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. Gently smash the potatoes if you want them with crunchy edges.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.
Notes
Serve this dish with Baba Ganoush or tzatziki to wow your family and friends!
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For a more simple, traditional recipe, use only goat leg, salt and pepper, olive oil and potatoes. Bake covered in the oven for 2 hours, uncover and continue baking until crispy and browned on the outside.
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- Cooking times may vary, depending on the type and age of the meat.
- If using lamp, increase baking time approximately 30 minutes.