A Middle Eastern style goat leg with hummus, raita, and pickled ramps.
Prep Time20 minutesmins
Cook Time2 hourshrs
Total Time1 hourhr20 minutesmins
Course: Main Course
Cuisine: Middle Eastern
Keyword: Goat Leg, Hummus, Ramps
Servings: 6
Calories: 899kcal
Equipment
1 Grill
1 2 quart sauce pot for pickling ramps, optional
Ingredients
Goat Leg
Boneless Goat Leg 3 to 4 lb
2oz Grapeseed oil
1oz Zatar seasoning
1Tablespoon Sumac
1TablespoonSalt
1TablespoonPepper
Riata Salad
1ea Lemon
1ea Tomato
½ Red onion
1ea Cucumber
1ea Jalapenooptional
5ea Rampsoptional
3ea Garlic cloves
2.5oz Yogurt
Optional Pickled Ramps
4ea Rampswith green tops
2oz Water
2ozRed Vinegar
2ozSugar
Plating
4oz Hummus
1oz Mint
1ozParsley
2TablespoonOnion blossomsoptional
1TablespoonExtra virgin olive oil
Instructions
Goat Leg
Open up goat leg, and season generously with salt pepper, zatar, and sumac.
Roll up the goat leg and truss with butcher's twine, season the outside with the remainder of the salt, sumac and zatar.
Rub the goat leg with grape seed oil, then grill on medium-low heat. When grilling large meats make sure to go low and slow.
Grill the goat leg slowly, for about 2 hours, or until 135 °F.
Remove the leg from heat, then, while it's still hot, lightly grill ramp leaves. Reserve the ramp leaves.
Riata Salad
While leg is cooking make riata salad by dicing cucumbers, red onion & tomato.
Thinly slice, then mince jalapeno and garlic and mix with cucumbers, onion and tomato. Season the mixture to taste with fresh lemon juice, salt and pepper.
Fold in the yogurt and dust with sumac.
Pickled Ramps
Heat sugar, water and vinegar up to a boil.
Remove the leaves from the ramps and pickle lower bud until tender.
Remove from pot season with salt, pepper, sumac and lemon zest.
Plating
Smear some hummus on plate, arrange a few grilled ramp leaves, then goat leg slices and the riata salad.
Finish the plate with chopped mint, parsley and onion blossoms. Drizzle with olive oil and serve.
Notes
Leg of lamb can be substituted for goat in this recipe.