Grilled leg of goat is very delicious and provides a great yield of tender, succulent, low fat meat. It’s an ideal cut for slow grilling as in this recipe, barbecuing or roasting. Whether the leg is grilled bone-in or deboned be sure to cook slow so that internal temperature reaches 135°F without over cooking the outside.
Set the grill to medium low heat or move the coals to one side to create a fire with a “hot” and “less hot” area to control heat. Place a pan underneath to catch the drippings. Otherwise, drippings will hit the coal and cause excessive, uncontrolled fire, burning the leg. After the first hour base the surface every 20 minutes. Once the internal temperature is around 135°F increase the temperature of the grill and char to add texture and flavor.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
2 oz Grapeseed oil
1 oz Zatar seasoning
1 Tablespoon Sumac
1 Tablespoon Salt
1 Tablespoon Pepper
1 ea Lemon
1 ea Tomato
½ Red onion
1 ea Cucumber
1 ea Jalapeno (optional)
5 ea Ramps (optional)
3 ea Garlic cloves
2.5 oz Yogurt
4 ea Ramps, with green tops
2 oz Water
2 oz Red Vinegar
2 oz Sugar
4 oz Hummus
1 oz Mint
1 oz Parsley
2 Tablespoon Onion blossoms (optional)
1 Tablespoon Extra virgin olive oil
- Open up goat leg, and season generously with salt pepper, zatar, and sumac.
- Roll up the goat leg and truss with butcher’s twine, season the outside with the remainder of the salt, sumac and zatar.
- Rub the goat leg with grape seed oil, then grill on medium-low heat. When grilling large meats make sure to go low and slow.
- Grill the goat leg slowly, for about 2 hours, or until 135 °F.
- Remove the leg from heat, then, while it’s still hot, lightly grill ramp leaves. Reserve the ramp leaves.
Riata Salad and Pickled Ramps
- While leg is cooking make riata salad by dicing cucumbers, red onion & tomato.
- Thinly slice, then mince jalapeno and garlic and mix with cucumbers, onion and tomato. Season the mixture to taste with fresh lemon juice, salt and pepper.
- Fold in the yogurt and dust with sumac.
- Heat sugar, water and vinegar up to a boil.
- Destem ramps and pickle lower bud until tender.
- Remove from pot season with salt, pepper, sumac and lemon zest.
- This is a very basic pickle. We also really like this recipe.
- Smear some hummus on plate, arrange a few grilled ramp leaves, then goat leg slices and the riata salad.
- Finish the plate with chopped mint, parsley and onion blossoms. Drizzle with olive oil and serve.