Rolled Dairy Capretto Goat Leg With a Black Barley, Golden Raisins and Thyme Stuffing
Serves 6 people
Recipe by Allison Kekovski
Ingredients
- Black barley, golden raisins and thyme stuffing
- ½ cup golden raisins
- ¼ cup verjuice
- 2 tablespoons extra virgin olive oil
- 20g salted butter
- 1 large shallot, peeled and finely diced
- 30g pancetta, sliced and finely diced
- 2 garlic cloves, peeled and finely sliced
- 1 tablespoon fresh thyme leaves
- ¼ cup roasted almonds, roughly chopped
- 1 cup organic black barley, rinsed and cooked
- 1 cup sourdough breadcrumbs
- Zest of half a lemon
- 1 egg, lightly beaten
- 1 dairy capretto goat leg, bone out, shank removed
- Salt flakes, to season
- Freshly cracked black pepper, to season
- 2 tablespoons extra virgin olive oil
- 1 medium carrot, cut in half lengthways
- 2 celery stalks
- 1 medium brown onion, peeled and sliced in 1 cm rings
- 5 cloves garlic, peeled
- 350 ml chicken stock
Marinade
- Prep time: 40 mins
- Cook time: 1 hour 45 minutes
Preparation
- Step 1 Preheat the charcoal barbeque to 190°C.
- Step 2 To make the stuffing, place the golden raisins in a small bowl, pour over the verjuice and stir well to coat all the raisins. Press the raisins down gently to submerge them as best you can and set aside for 20 minutes.
- Step 3 Heat the olive oil and butter in a medium frypan over a low to medium heat. Add in the diced shallot and sauté for 5- 8 minutes. Add in the pancetta and garlic and sauté for a further 5 minutes. Add in the thyme and remove from the heat to cool slightly.
- Step 4 In a large bowl, place the roasted almonds, black barley, sourdough breadcrumbs, lemon zest and using a wooden spoon mix all the ingredients together.
- Step 5 Add in the sautéed shallot, pancetta, garlic, thyme, egg and soaked golden raisins. Season with salt flakes and ground black pepper, then using your hands, massage the ingredients for a few minutes to ensure everything is combined well and starts binding together.
- Step 6 For the dairy capretto leg, place the boned-out leg flat on a clean chopping board with the inside facing up. Season liberally with salt flakes and freshly ground black pepper.
- Step 7 Place the stuffing in the middle of the leg and compress down to bring together any loose mixture. Fold both sides over the stuffing to encase it, then using kitchen twine, firmly tie the leg in at least 4 sections evenly to secure the stuffing and then tie a final piece of twine around the leg lengthways to secure the ends.
- Step 8 Drizzle olive oil over the outside of the rolled leg and season with salt flakes and freshly ground black pepper.
- Step 9 In a medium sized roasting dish, arrange the carrot, celery, onion rings and garlic on the base, along with the shank and bones removed from the leg. Place the rolled leg on top, nestling it in and place a temperature probe in to observe during the cooking.
- Step 10 When the barbeque is at temperature and stable, add in a few small applewood smoking chips to give a light smoke flavour. You don’t have to do this, but it adds a lovely light addition to the dairy capretto.
- Step 11 Place the roasting dish into the barbeque and roast for 1 hour. At the hour mark, open the lid, pour in the chicken stock around the base of the rolled leg and close the lid to roast for another 40 minutes, keeping an eye on the temperature.
- Step 12 When the internal leg temperature reaches 65°C, remove the baking tray from the barbeque and place the cooked leg on a plate, covering with foil to rest for 20 minutes.
- Step 13 To make the gravy, scrape out the vegetables, bones and stock from the roasting dish into a medium pot and place on a low to medium heat. Allow the liquid to reduce down by half, this can also be done in the roasting pan on the stove. Adjust the seasoning and strain into a jug to serve.
- Step 14 Remove the foil from the dairy capretto leg, lift it onto a clean chopping board and remove the twine. Slice the dairy capretto leg thinly and serve with the gravy.
Recipe by Allison Kekovski
For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0422 299 392