The crisp coating keeps the goat succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen chevon, defrost in the refrigerator overnight.

1/4 C   Apricot jam
2 tb      Honey mustard
2           Garlic cloves; chopped
2 tb      Soy sauce
2 tb      Olive oil
1 ts      Dried rosemary
3 lb     Goat leg; butterflied
1/2 C  Red wine
1 c       Beef stock; canned/homemade
             Salt/Ground pepper; to taste

Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over goat. Season well with salt and pepper. Marinate for 30 minutes.

Broil goat for 3 minutes per side. Then bake goat at 425F (220C) fat side up for 20 minutes or until just pink.

Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan. Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra goat juices from the serving dish. Bring to boil and boil for 2 minutes.

Serve over meat.

Reprinted by permission from Copeland Family Farms, LLC.

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This entry was posted on Tuesday, December 29th, 2009 at 3:24 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.