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Middle Eastern Grilled Goat Leg - Print
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Middle Eastern Grilled Goat Leg

A Middle Eastern style goat leg with hummus, raita, and pickled ramps.
Course: Main Course
Cuisine: Middle Eastern
Keyword: Goat Leg, Hummus, Ramps
Servings: 6

Ingredients

Goat Leg

  • Boneless Goat Leg 3 to 4 lb
  • 2 oz  Grapeseed oil
  • 1 oz  Zatar seasoning
  • 1 Tablespoon  Sumac
  • 1 Tablespoon Salt
  • 1 Tablespoon Pepper

Riata Salad

  • 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

Optional Pickled Ramps

  • 4 ea  Ramps with green tops
  • 2 oz  Water
  • 2 oz Red Vinegar
  • 2 oz Sugar
  • Plating
  • 4 oz  Hummus
  • 1 oz  Mint
  • 1 oz Parsley
  • 2 Tablespoon Onion blossoms optional
  • 1 Tablespoon Extra virgin olive oil

Instructions

Goat Leg

  • 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

  • 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.

Pickled Ramps

  • 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.

Plating

  • 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.