Grilled Leg of Goat with Charoset Stuffing and Fava Bean, Parsley, Arugula and Frisée Salad with "4 Glasses of Wine" Vinaigrette | CUESA

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Grilled Leg of Goat with Charoset Stuffing and Fava Bean, Parsley, Arugula and Frisée Salad with "4 Glasses of Wine" Vinaigrette

Source:

Scott Youkilis, Maverick Restaurant (April 19, 2008)

This recipe was demonstrated at CUESA’s Market to Table programs on April 19, 2008.

Charoset is a mixture of fruits and nuts served primarily during the Passover Seder. It can be used as a stuffing, like in the recipe below, or as a spread on matzah.

Serves 6

INGREDIENTS

Goat
1 4-pound goat leg, butterflied
Salt and pepper
Extra virgin olive oil

Charoset 
½ cup dates, chopped
1 tablespoon cinnamon
¼ cup granulated sugar
½ teaspoon grated nutmeg
1 teaspoon grated fresh ginger
1 tablespoon rosemary, chopped
½ lemon, juiced
2 ounces dry red wine
2 cups apple, small dice
½ cup shaved or slivered almonds, toasted
Salt and cracked black pepper, to taste

Salad
2 cups fava beans, shelled
1 cup Italian parsley leaves, stems removed
½ pound arugula
1 head frisée, trimmed of green tops
Vinaigrette (recipe below)
Salt and pepper, to taste

Vinaigrette
2 large shallots, julienned
2 cloves garlic
1 cup dry red wine
½ cup red wine vinegar
½ cup chicken stock
1 bay leaf
2 tablespoons sugar
1 sprig of thyme
3 cups canola/extra virgin olive oil blend
Salt and pepper, to taste

PREPARATION

  1. Turn on grill to medium-high heat.  Dice dates and place in a bowl.  Mix in cinnamon, sugar, nutmeg, ginger, rosemary, lemon juice and red wine.  Mash to make a paste-like consistency.  Stir in the apples and almonds.  Season with salt and pepper.

  2. Season the goat leg on all sides with salt and pepper.  Spread charoset on inside of goat leg, roll it up and tie tightly with butcher’s twine.  Rub goat leg with extra virgin olive oil and place on grill. Grill on all four sides, turning every 5 minutes, for a total of 20 minutes, or until the internal temperature is 145 degrees.  Remove from heat and rest for 10 minutes.

 

For the salad

  1. Bring a pot of salted water to a boil. Add fava beans and cook until the outer shell splits slightly.

  2. Drain and shock in ice water. Remove outer shell and place fava beans in a bowl. Add parsley, arugula and frisée. Dress with some of the vinaigrette and season with salt and pepper.

 

For the vinaigrette

  1. For the vinaigrette, add 2 tablespoons extra virgin olive oil to a small sauce pan over medium heat.  Add shallots and garlic; reduce heat and sweat for 3 to 4 minutes.  Turn up heat to medium-high, add wine, vinegar, chicken stock, bay leaf and sugar. Reduce by half.  Add sprig of thyme and strain through a chinois into a mixing bowl.

     

  2. Whisk in blended oil and season with salt and pepper. Cool to room temperature. Can be made ahead and stored in the refrigerator for up to 5 days.

 

To serve

Slice goat leg and place on serving platter with salad.  Serve any extra charsoset on the side as a condiment.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »