Jerk style leg of goat
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | medium | Onion; finely chopped |
| 2 | Fresh red chillies; deseeded and finely | |
| ; chopped | ||
| 1 | Clove garlic; crushed | |
| 2 | Cm; (1 inch) piece of | |
| ; root ginger, finely | ||
| ; grated | ||
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Ground allspice |
| 1 | teaspoon | Tabasco sauce |
| 2 | tablespoons | Rum |
| Finely grated rind and juice of 1 lime | ||
| Salt and freshly ground black pepper | ||
| ⅝ | kilograms | Leg of goat |
Directions
Heat the oil in a frying pan, add the onion and cook for 8-10 minutes until soft. Add the chillies, garlic, ginger, thyme and allspice and cook for a further 1-2 minutes.
Stir in the Tabasco sauce, rum, lime juice and rind and simmer until the mixture forms a dark paste. This will take approximately 10-15 minutes.
Season with salt and black pepper and leave to cool.
Place the leg of lamb in a non-metallic ovenproof dish and rub over the paste. Cover and chill overnight.
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Place the leg of goat in the oven and roast for 25 minutes per 500g (1lb) plus an extra 25 minutes.
Notes Serve the leg of goat sliced with fried plantain, roasted sweet potatoes and mangetout.
Converted by MC_Buster.
NOTES : A hot and spicy coating with onions, chilli, herbs and spices not for the faint hearted!
Converted by MM_Buster v2.0l.