One pan roasted goat leg recipe with pomegranate glaze, served with baked potatoes. Tender and succulent meat that will impress your guests!
Course Main Course
Cuisine Easter, Greek, Mediterranean
Keyword goat, lamb, leg, one-pan, recipe, roast
Prep Time 20 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours50 minutesminutes
Author The Hungry Bites
For the meat:
3pounds(1.3 Kg) goat leg with the bone (you can also use lamb)
2-3clovesof garlic cut into little sticks
3-4sprigs of rosemary
Juice from 1 lemon
Salt and pepper to taste
2poundsbaby potatoes or potatoes peeled and cut into wedges
For the glaze:
3tablespoonspomegranate syrup, or grape syrup, maple syrup or honey
½teaspoonground coriander seeds, optional
Pinchof salt and pepper
Pomegranate arils for decoration, optional
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.
Serve this dish with Baba Ganoush or tzatziki to wow your family and friends!.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..
Cooking times may vary, depending on the type and age of the meat.
If using lamp, increase baking time approximately 30 minutes.