The Animal Farm Buttermilk Cookbook by Diane St. Clair

Author:Diane St. Clair [Feedbooks]
Language: eng
Format: epub
ISBN: 9781449437787
Publisher: Andrews McMeel Publishing, LLC
Published: 2013-02-18T16:00:00+00:00

6 cups buttermilk

6 garlic cloves, smashed

Salt and freshly ground black pepper

1 (6- to 7-pound) bone-in leg of goat

raita

½ cup chopped cooked spinach

½ cup plain nonfat Greek yogurt

6 tablespoons buttermilk

2 tablespoons golden raisins

1 small garlic clove, minced

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon red pepper flakes

Salt and freshly ground black pepper

1 Stir together the buttermilk, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper in a baking dish large enough to hold the goat leg. Add the goat leg, turning to coat. Cover the dish with plastic wrap and marinate in the refrigerator for as long as 24 hours, turning the leg a few times.

2 When ready to cook, preheat the oven to 325°F. Remove the goat from the buttermilk and pat dry with paper towels. Place in a large roasting pan and sprinkle generously with salt and pepper. Roast for 1 to 1½ hours, until the internal temperature is 150° to 155°F for medium-rare. Goat is a very lean, delicate meat, so don’t overcook it or the meat will be extremely dry and tough. Allow the roast to rest, tented with aluminum foil, for 10 minutes.

3 While the goat is roasting, make the raita. Mix the spinach, yogurt, buttermilk, raisins, garlic, cumin, coriander, and red pepper flakes in a small bowl. Season to taste with salt and pepper.

4 To serve, slice the goat thinly and serve with the raita on the side.

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