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 the 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 minutes.
Ultimately, we wound up with a wonderfully flavorful crust on the outside and a delicious, succulent, and extremely tender meat on the inside. The step-by-step instructions for all this are shown in detail on the show and the recipe below. The rack of the goat was seasoned with salt and pepper, pan-seared, and then roasted to a perfect pink (medium).
This was then placed over a bed of spring pea risotto made with champagne, spring onions, spring garlic, pea puree, and pea shoots.
Easter Goat & Spring Pea Risotto
Spring Pea Risotto (serves 4)
- 1 cup, risotto rice
- 4 tablespoons, unsalted butter
- 1/4 cup, olive oil
- 1 tablespoon, spring garlic, chopped medium
- 4 tablespoons, spring onion, chopped medium
- 3/4 cups, Champagne
- 10-12 cups, vegetable stock, hot
- 1 cup, fresh spring peas, plus an additional 3/4 cup for puree
- 2 sprigs, fresh mint
- 1/2 cup, spring pea puree *
- 4 tablespoons pea shoots, roughly chopped
- 3 ounces, Parmesan cheese, grated
- 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 creamy oatmeal.)
- 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.
Leg of Halal Goat ( 4-5 lbs.)
Ingredients: ( Leg preparation)
- fresh black pepper
- 3 garlic cloves (cut in half)
- 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
- 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 salt and pepper on both sides.
- Leave at room temperature while you make the marinade and preheat an oven to 350F°.
- 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.