Ingredients
1 kg goat leg
2 halved lemons
12 garlic cloves
Cracked black pepper
2 sprigs fresh rosemary
6 chopped desiree potatoes
1 bottle oil to drizzle
4 servings mixed salad leaves to serve
Rosemary Infused Oil
1 cup olive oil
2 sprigs of rosemary
1 teaspoon sea salt
Method
- Line a large roasting pan. Place 1kg goat leg, 2 halved lemons and 12 garlic cloves into pan. Rub goat with 2 tablespoons Rosemary Infused Oil (see below right) and sprinkle with cracked black pepper. Add fresh rosemary sprigs to the pan.
- Cover pan with baking paper, then foil and bake at 170°C (150°C fan-forced) for 1 hr 45 min. Remove from oven, remove foil. Increase heat to 190°C (170°C fan-forced). Add 6 chopped desiree potatoes, drizzle with oil and cook, uncovered, for 30 min.
- Arrange goat and potatoes on a serving platter and garnish with extra fresh rosemary sprigs. Serve with a mixed salad if desired.
- Add 1 cup olive oil, 2 sprigs of rosemary and 1 teaspoon sea salt to a food processor. Process until well combined. Strain through a fine sieve into a sterilised jar. Refrigerate for up to 10 days.