serves
8-10
prep
25 minutes
cook
45 minutes
difficulty
Easy
serves
8-10
people
preparation
25
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 8 garlic cloves
- 1 lemon, juiced
- 60 ml (¼ cup) white vinegar
- 60 ml (¼ cup) olive oil
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp ground chilli
- 3 tsp dried oregano
- 2 kg goat, chopped into large pieces
Marinating time 1-2 hours or ideally overnight
Drink match 2010 Chalmers Vermentino ($24) or 2010 Coriole Fiano ($25). For red, 2008 d’Arenbergs d’Arry’s Grenache Shiraz ($19)
Instructions
Using a mortar and pestle, pound garlic with 2 tbsp salt. Place in a large bowl with remaining ingredients and toss goat to coat in marinade. Cover with plastic wrap and refrigerate for 2 hours or preferably overnight. Remove from fridge 1 hour before cooking.
Cook goat, basting occasionally with remaining marinade, over a medium fire or coals for 45 minutes for medium or until cooked to your liking.
Photography by Anson Smart.
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
