Jerked Leg of Goat Phyllis Williams 1 (3 pound) leg of kid trimmed of fat and membranes 1 small yellow onion, roughly chopped 1/2 cup chopped green onions 4 garlic cloves, crushed 2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped 2 tablespoons chopped fresh ginger 2 tablespoons dark brown sugar 4 teaspoons ground allspice 2 teaspoons fresh oregano leaves 1 tablespoon salt 1 teaspoon ground black pepper 3/4 teaspoon cayenne 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup olive or vegetable oil 2 tablespoons dark rum 2 tablespoons fresh lime juice Place the goat in a large, re-sealable plastic bag. In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste. Pour into the bag with the goat, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight. Preheat the oven to 375 degrees F. Remove the goat from the bag and place in a roasting pan to come to room temperature. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F, 1 hour to 1 hour and 10 minutes, turning once.
Posted on: Mon, 23 Sep 2013 22:47:58 +0000
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