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.
- 1 Goat leg
- ¼ c All spice
- ¼ c Cumin
- 2 tbsp Nutmeg
- Harissa paste (enough to coat leg)
- 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.
- 1 small can of hominy
- 1 can coconut milk
- Torch hominy to char and blend with coconut milk. Season with salt and pepper to taste.
- Slice and saute and finish in stock with goat