Easter Goat & Spring Pea Risotto

Spring Pea Risotto  (serves 4)

Ingredients:

• 1 cup, risotto rice
• 4 tablespoons, unsalted butter
• 1/4 cup, olive oil
• 1 tablespoon, spring garlic, chopped medium
• 4 tablespoons, spring onion, chopped medium
• 3/4 cups, Champagne
• 10-12 cups, vegetable stock, hot
• 1 cup, fresh spring peas, plus an additional 3/4 cup for puree
• 2 sprigs, fresh mint
• 1/2 cup, spring pea puree *
• 4 tablespoons pea shoots, roughly chopped
• 3 ounces, Parmesan cheese, grated
• salt and fresh white pepper to taste

 Pea Puree – Blanch the 3/4 cup of spring peas in boiling, salted water. Puree in a blender with a little of the blanching liquid to obtain a smooth consistency. Reserve. This can be done hours in advance and refrigerated until ready to use. (The consistency should be similar to that of creamy oatmeal.)

 Procedure:

• In a heavy-bottomed pan, add two tablespoons of butter and olive oil and turn flame to medium. (Do not let the butter brown.)
• Add the onion and garlic.  Cook until translucent.
• Add the risotto and stir to coat with the oil. Once the risotto is hot to the touch, add the champagne and stir vigorously, with a wooden spoon until all liquid is absorbed.
• Add the hot stock, one ladle at a time, stirring constantly until liquid has been absorbed. Add additional ladles of stock only when the previous ones have first fully been absorbed by the rice.
• The rice should be cooked to an al dente stage. (The rice should be cooked but maintain a bite to it.)
• Add the spring peas and mint sprig. Stir well for a minute.
• Remove from heat and stir in the remaining butter, pea puree, cheese, and pea shoots.
• Serve immediately.

Easter Goat

Leg of Halal Goat ( 4-5 lbs.)

Ingredients: ( Leg preparation)

• salt
• fresh black pepper
• 3  garlic cloves (cut in half)

Ingredients:  (Marinade)

• 1/3 cup, red or white wine, dry
• 2  garlic cloves, smashed
• 1 teaspoon  basil, dried
• 1 teaspoon, oregano, dried
• 1 teaspoon, rosemary, roughly chopped
• 4 tablespoon, Parmesan cheese, grated
• 1 tablespoon, lemon juice
• 1/2  teaspoon, lemon zest, grated
• 1/3 cup, olive oil

Procedure: (Leg)

• Rinse leg under cold running water and pat dry.
• Cut the garlic halves into long, even strips.
• With the point of a sharp knife make several holes in the flesh of the goat leg on all sides.  Place the garlic in the cuts.
• Season the leg with salt and pepper on both sides.
• Leave at room temperature while you make the marinade and preheat an oven to 350F°.

Procedure: (Marinade)

• Place all marinade ingredients in a bowl.  Whisk well until smooth.
• Using a pastry or basting brush, coat both sides of the goat
• Place the goat on a roasting tray and bake in the preheated oven for approximately 3 hours.
• Baste the goat every 20 minutes.  This will help develop a delicious crust and keep the meat very moist.
• If the meat begins to darken before it’s fully cooked, simply place a foil cover over the leg. Remove foil for the last 20 minutes of roasting to create a delectable crust.
• Once complete, remove the leg from the oven and let rest for 10-15 minutes prior to slicing.

Tip:  A good indication that the goat is done is that the meat can easily be flaked off the leg with a fork. These dishes can be served separately, or you can plate the risotto and then place some thinly sliced leg meat on top. If cooking the rack of goat as I did on the show, simply cook the rack to a perfect medium or to the temperature of your liking and neatly place on the risotto plate or serve separately on the side.