| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Portuguese | Portugal, Goat, Ceideburg 2 | 2 | Servings |
INGREDIENTS
| 1 | Leg of kid, about 3 pounds, membrane and and fat removed | |
| Wine vinegar | ||
| 3 | lg | Garlic cloves, peeled |
| 1 | Bay leaf, crumbled | |
| 1 | tb | Paprika |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 2 | Ounces pancetta, chopped | |
| 3 | tb | Olive oil |
| Portuguese-style rice (see recipe) | ||
| Wipe meat with vinegar and wipe dry. |
INSTRUCTIONS
In a food processor, combine garlic, bay leaf, paprika, salt, pepper, pancetta and oil oil. Process to a paste and spread all over kid. Refrigerate, covered, for 2 or 3 hours. Roast in a preheated 375F oven until internal temperature reaches 165F, about 1 hour, turning meat after 30 minutes. (Kid is best roasted to the medium stage.) Transfer to platter and let rest for 10 minutes before carving. Serve with rice. Serves 2 to 4. PER SERVING (4 servings, without rice): 500 calories, 79 g protein, 2 g carbohydrate, 17 g fat (5 g saturated), 219 mg cholesterol, 624 mg sodium, 0 g fiber. San Francisco Chronicle, 6/29/92. Posted by Stephen Ceideberg; February 24 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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