Roast Leg of Goat

Nicely roasted leg of goat with a mild taste, as alternative use a leg of lamb instead.

INGREDIENTS:

Number of servings

Serves 6

List of ingredients

2 tbs. cider vinegar

Sea salt and freshly ground black pepper

½ lb. mild blue cheese, for exampl,e Danish Blue

1 whole leg of goat, divided into four separate portions

4 oz. roasted hazelnuts

½ cup cold-pressed rapeseed-oil, for dressing and frying

Mixed salad; chicory, mustard greens or curly endive

Herbs for the salad: Italian parsley, dill or wild herbs, such as ground elder or sage

3 tbs. kale juice, from about 4 oz. of fresh kale

PREPARATION:

Roast leg of goat served with blue cheese, herb salad, hazelnuts and green kale.

Do like this:

Heat up a large frying pan to medium heat. Split the larger portions of meat, removing the fat and sinews. Season the pieces with salt and pepper and fry them for 3-4 minutes on each of the four ”sides”. Take the pan off the heat and let the meat rest, covered in the pan for 5 minutes while you make the salad.

Chop or crush the hazelnuts lightly and mix them with the washed and drained salad and herbs. Make a dressing with 3-4 tbsp of rapeseed oil, the kale juice, cider vinegar and season with salt and pepper.

Divide the salad into cold or warm plates, crumble the blue cheese over them and drizzle with the dressing. Slice the meat thinly at an angle and divide the slices on top of the salad.

Drizzle with a little more dressing and serve.