Easter Goat and Spring Pea Risotto :: HTTV’s “Jersey Gems”

Chef Franco Lania

Hello everyone!  As promised, here are the recipes that were made on the Easter-themed show on HTTV – Easter Goat and spring pea risotto! On the show, I butchered half a goat and removed the leg and the rack. The leg  of goat was studded with garlic and then marinated in white wine and freshly grated Parmesan cheese along with some fresh herbs.
 

This was slow-roasted for 3 hours and was basted every 15-20 minute.   

leg of goat

Leg of goat.

Ultimately, we wound up with a wonderfully flavorful crust on the outside of the leg of goat and delicious, succulent and extremely tender meat on the inside. 

The step-by-step instructions for all this is shown in detail on the show. The link to the episode will be provided below.

 The rack of goat was seasoned with salt and pepper, pan-seared and then roasted to a perfect pink (medium).

Halal Goat & Spring Pea Risotto

Halal Goat & Spring Pea Risotto

This was all placed over a bed of “Spring Pea Risotto” that was made with champagne, spring onions, spring garlic, spring pea puree and pea shoots. Then butter and Parmesan cheese were added and mixed  together in the traditional risotto making way.

I want to mention that this was a Halal goat, meaning that it was butchered in accordance with the strict guidelines of Islamic law. 

Easter Goat & Spring Pea Risotto

Spring Pea Risotto  (serves 4)

Ingredients:

  • 1 cup  Risotto Rice
  • 4 Tablespoons  Butter, unsalted
  • 1/4 cup  Olive Oil
  • 1 Tablespoons  Spring Garlic, chopped medium
  • 4 Tablespoons  Spring Onion, chopped medium
  • 3/4 cup  Champagne
  • 4-7 cups  Vegetable Stock, hot
  • 1 cup  Fresh Spring Peas, plus additional 3/4 cup for puree
  • 2 sprigs  Fresh Mint
  • 1/2 cup  Spring Pea Puree *
  • 4 Tablespoons  Pea Shoots, roughly chopped
  • 3 ounces  Parmigiano Reggiano, grated
  • Kosher salt and fresh white pepper to taste

 Pea Puree – Blanch the 3/4 cup of spring peas in boiling, salted water. Puree in a blender with a little of the blanching liquid to obtain a smooth consistency. Reserve. This can be done hours in advance and refrigerated until ready to use. ( The consistency  should be similar to that of a creamy oatmeal. )

 Procedure:

  • In a heavy-bottomed pan, add  two tablespoons of butter and olive oil and turn flame to medium. (Do not let the butter brown.)
  • Add the onion and garlic.  Cook until translucent.
  • Add the risotto and stir to coat with the oil. Once the risotto is hot to the touch, add the champagne and stir  vigorously, with a wooden spoon until all liquid is absorbed.
  • Add the hot stock, one ladle at a time, stirring  constantly until liquid has been absorbed. Add additional ladles of stock only when the previous ones have first fully been absorbed by the rice.
  • The rice should be cooked to an al dente stage.  (The rice should be cooked but maintain a bite to it.)
  • Add the Spring peas and mint sprig. Stir well for a minute.
  • Remove from heat and stir in the remaining butter, pea puree, cheese and pea shoots.
  • Serve immediately.

Easter Goat

Leg of Goat ( 4-5 lbs.)

Ingredients: ( Leg preparation)

  • Kosher Salt
  • Fresh black pepper
  • 3  Garlic Cloves (cut in half)

Ingredients:  (Marinade)

  • 1/3 cup – Red or white wine, dry
  • 2  Garlic cloves, smashed
  • 1 teaspoon  Basil, dried
  • 1 teaspoon  Oregano, dried
  • 1 teaspoon  Rosemary, roughly chopped
  • 4 Tablespoon  Parmesan cheese, grated
  • 1 Tablespoon  Lemon Juice
  • 1/2  teaspoon  Lemon zest, grated
  • 1/3 cup  Olive Oil

Procedure: (Leg)

  • Rinse leg under cold running water and pat dry.
  • Cut the garlic halves into long, even strips.
  • With the point of a sharp knife make several holes in the flesh of the goat leg on all sides.  Place the garlic in the cuts.
  • Season the leg with the salt and pepper on both sides.
  • Leave at room temperature while you make the marinade and preheat an oven to 350 F.

Procedure: (Marinade)

  • Place all marinade ingredients in a bowl.  Whisk well until smooth.
  • Using a pastry or basting brush, coat both sides of the goat
  • Place the goat on a roasting tray and bake in the preheated oven for approximately 3 hours.
  • Baste the goat every 20 minutes.  This will help develop a delicious crust and keep the meat very moist.
  • If the meat begins to darken before it’s fully cooked, simply place a foil cover over the leg. Remove foil for the last 20 minutes of roasting to create a delectable crust.
  • Once complete, remove the leg from the oven and let rest for 10-15 minutes prior to slicing.

Tip: A good indication that the goat is done is that the meat can easily be flaked off the leg with a fork. These dishes can be served separately, or you can plate the risotto and then place some thinly sliced leg meat on top. If cooking the rack of goat as I did on the show, simply cook the rack to a perfect medium or to the temperature of your liking and neatly place on the risotto plate or serve separately on the side.

Click this link to see the show Easter Goat & Spring Pea Risotto!

Check out this link for the two post leading up to this show Little India 

Easter Goat and Spring Pea Risotto :: HTTV’s “Jersey Gems”

 

  • Diane Nieves

    Chef Franco ….after reading your article and your recipe…I can imagine the flavors on the goat as well as the risotto…Certainly a Michelin Star!!! Cannot wait to try your recipe!! I love goat as well! The risotto ..no problem..delicioso!!

  • http://cheffrancolania.com franco2

    Hello Diane,

    Thank you! This is a delicious dish and for people that would rather opt for that Easter lamb rather than goat it will be just as delicious.

    Hope you had a wonderful Easter!!

    Sincerely,
    Franco

  • http://comensal51blogderecetas Patricia Arango

    Te felicito,magnifico plato.

  • Franco Lania

    Grazie Patricia, molto gentile!