| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Portuguese |
Ceideburg 2, Goat, Portugal |
2 |
Servings |
INGREDIENTS
| 1 |
|
Leg of kid, about 3 pounds |
|
|
membrane and and fat |
|
|
removed |
|
|
Wine vinegar |
| 3 |
|
Garlic cloves, peeled |
| 1 |
|
Bay leaf, crumbled |
| 1 |
T |
Paprika |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Ground black pepper |
| 2 |
|
Ounces pancetta, chopped |
| 3 |
T |
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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