Yield: A feast!
Summer grilling at its best. Reminiscent of meals prepared by Argentinian gauchos, this dish is worthy of the finest asado.
- 2 legs of a 16-18 pound suckling goat (NOTE: We purchased a whole suckling goat from Anshu of Exotic Meats, (the finest purveyor state-side of wild & exotic meats.)
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 3 tablespoons Argentinian Seasoning (Chimichurri) or Brazilian Seasoning (Tempero Baino) from Merchant Spice Co.’s Blends of the Americas Collection
- Sea salt, to taste (The lovely flaky sea salt from the Isle of Cyprus is an excellent choice.)
Roasted Gold Yukon Potatoes:
- Rinse and peel 6-8 large Gold Yukon potatoes. Cut them into thick slices.
- Place the potatoes in a roasting dish. Coat them with extra virgin olive oil and flaky sea salt. (We recommend the delicious flaky sea salt from the Isle of Cyprus.)
- Roast at 450°F for 30-45 minutes until done.
- Your creamy roasted potatoes are ready to serve alongside the goat. Toss them with fresh parsley and sprinkle with smoked Spanish paprika just before plating.
- Pit and slice about ¼ cup of brined green olives.
- Mix together equal amounts of extra virgin olive oil and lemon juice, approximately 2 tablespoons each.
- Stir in the sliced olives, taste for salt and add a pinch or two of sea salt, if needed.
- Serve the sauce alongside the grilled meat.
Sprinkle the legs of goat with sea salt. Combine your marinade ingredients, then pour the mixture onto the goat legs, massaging the marinade into the meat. Marinate for two days to achieve full flavor.
When the day arrives for this grilled feast, preheat the oven to 500°F. Place the goat legs into a large roasting pan and pour in spring water to almost cover the meat. Cover and place in the oven to braise. Reduce the oven’s temperature to 400°F after ten minutes, then continue to braise for a total of two hours, or until tender. Turn the goat legs over in the braising liquid after one hour.
Once the goat legs are tender, but still holding together well, grill over a prepared wood fire (olive wood is a great choice, but not necessary) for about one hour or until toasty and smoky. Serve with roasted potatoes and a garnish of fresh rosemary.
A hearty red wine suits this meal to perfection.