Slow-Roasted Goat Leg with Spring Panzanella and Minted Pea Coulis | CUESA

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Slow-Roasted Goat Leg with Spring Panzanella and Minted Pea Coulis


Daniel Capra and David Hurt, Paula LeDuc Fine Catering

This recipe was demonstrated for CUESA’s Market to Table program on April 12, 2014.
Serves 6-8

Seasoning Blend


1 cup fennel seeds
1 cup coriander seeds
¾ cup black peppercorns
20 green cardamom pods
4 dried chiles de árbol
1 bay leaf


1.   In a sauté pan over medium heat, toast all of the spices except the bay leaf until fragrant.
2.   Coarsely grind the spices and the bay leaf in a spice grinder (or coffee grinder that has not been used for coffee). Set aside.

Roasted Goat Leg


3 to 4 lemons
A 4- to 5-pound goat leg
1 to 2 cups Seasoning Blend (recipe above)
2 heads garlic, tops trimmed off
2 small yellow onions, peeled and quartered
1 cup Pernod or Herbsaint
1 cup chicken stock


1.    To prepare the goat, juice the lemons over the goat leg. This will moisten the surface of the meat and ensure that the seasoning sticks.
2.    Lightly sprinkle salt over the leg. Since the leg will cook for a long time, the salt will concentrate—be careful not to add too much salt at this point, since you can add more once it’s cooked (but you can’t remove the salt once you’ve added it).
3.    Season the entire leg generously with the seasoning blend. Set aside any unused seasoning.
4.    If time and space permit, hang the leg for up to 7 days, refrigerated. This helps to tenderize and season the meat, but by no means is it necessary. Whether you hang the meat or not, allow it to reach room temperature before cooking.
5.    Preheat the oven to 435ºF. Place the leg in a roasting pan and cook for 15-20 minutes, or until well browned.  
6.    Meanwhile, in a sauté pan, carefully brown the garlic heads. Don’t allow them to blacken, or it will be bitter. Set aside. Brown the onion in the same pan. Set aside.
7.    Reduce the oven temperature to 275ºF. Add the Pernod or Herbsaint, the chicken stock, the garlic, and the onion to the pan with the goat. Cover with parchment paper and foil, sealing it completely.
8.    Baste with the cooking juices every 30 minutes and roast for about 3 hours, or until the meat is tender and pulls away from the bone easily.

Pea Coulis


1 shallot, minced
2 cups fresh English peas, blanched in salted water, shocked in an ice bath, and drained
½ cup mint leaves, blanched in salted water, shocked in an ice bath, and squeezed to remove excess water
2 to 3 cups cold chicken stock
¼ cup heavy cream
Salt and freshly ground black pepper


1.    In a blender, puree the shallot, peas, mint, and about 2 cups of the chicken stock. With the motor running, add more stock until the puree is a smooth consistency. Strain and reserve.
2.    Just before you’re ready to serve the coulis, gently warm the heavy cream in a saucepan over medium heat. Whisk in the pea puree and bring to a boil. Season with salt and pepper to taste.

Cider Vinaigrette


1 shallot, minced
⅔ cup cider vinegar (I prefer Katz)
1½ cups extra-virgin olive oil
1 tablespoon whole-grain mustard
Salt and freshly ground black pepper


1.    In a small container with a lid, macerate the shallot in the vinegar for 10 minutes. Add the oil, mustard, and a pinch each of salt and pepper. Shake well to combine.



½ cup olive oil
1 loaf day-old Acme olive bread, crust removed, torn into small pieces
1 cup English peas (raw or cooked—your choice!)
1 cup fava beans, cleaned and double-blanched
½ bunch asparagus, grilled and sliced on the bias into 1-inch pieces
1 cup broccoli florets and shaved stalk
1 cup greens (kale, chard, spinach, etc.), larger leaves torn into 2-inch pieces
½ bunch Italian parsley, chopped
½ bunch lemon thyme, picked
1 to 2 cups Cider Vinaigrette (recipe above)
Salt and freshly ground black pepper


1.    In a sauté pan over medium-high heat, warm the olive oil and brown the bread on all sides until toasted through. Transfer to a mixing bowl and cool to room temperature.
2.    Add enough vinaigrette to moisten the bread slightly – you don’t want it crunchy, but you don’t want it mushy either.
3.    Fold in the vegetables and herbs and enough dressing to coat everything lightly.
4.    Add salt and pepper to taste. 


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