Grill-Roasted Boneless Leg of Goat
A leg of goat meets its destiny on the grill. Lacquered by fire, its affinity for the aromatics of forest herbs and garlic are enhanced. It is our opinion that goat should never be cooked past medium (150°F). Past that point it loses its moisture and succulence.
1 boneless leg of goat, about 3 lbs
1 tsp. herbs de Provence
¼ cup roasted garlic paste
1 Tbs. herbs de Provence
2 Tbs. olive oil
½ tsp. kosher salt
½ tsp. black pepper
- Prepare a medium-hot (325° – 350°F) fire in a grill for indirect grilling.
- In a small bowl, mix the garlic paste and the 1 tsp. herbs de Provence and rub over the interior of the leg of goat. Roll the goat into a compact roast and tie with kitchen twine.
- Mix the 1 tablespoon herbs de Provence with the olive oil and rub over the outside of the roast. Season with salt and pepper.
- Brush the grill grate and coat it with oil. Put the goat on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the leg registers about 135°F, about 1 hour and 15 minutes.
- Remove the goat to a large serving platter. Let rest for 10 minutes; remove the twine, slice, and serve.