Roasted Goat Leg

Coconut hominy puree, Indian fry bread, cucumber, plantain

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Flavor Atlas. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.

 



GOAT

INGREDIENTS

  • Goat leg
  • ¼ c All spice  
  • ¼ c Cumin
  • 2 tbsp Nutmeg
  • Harissa paste (enough to coat leg)
  • salt

METHOD

  1. Rub the spices into the goat leg. Drizzle with olive oil  and cover in foil. Roast in the oven at 350 degrees for 2 hours. Cube and bring to tempt in goat stock or chicken/beef stock.

HOMINY PUREE

INGREDIENTS

  • 1 small can of hominy
  • 1 can coconut milk
  • Salt
  • pepper

METHOD

  1. Torch hominy to char and blend with coconut milk. Season with salt and pepper to taste.

PLANTAINS

METHOD

  1. Slice and saute and finish in stock with goat 


 ASSEMBLE

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