Mint Glazed Goat With Mango Sauce

Somebody must have the final say. Somebody must be responsible to God for the family’s decisions. Where everybody is responsible, there really isn’t anybody who is responsible. Any organization must have a point where the buck stops. In the home, which is an organization, it stops not with the wife, but with the husband. It is his job to oversee all, make sure that everything runs the way God says it should, and his wife must help him to do so.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
	British		4	Servings

INGREDIENTS

1	T	Olive oil
		Salt and freshly ground
		pepper
2	T	Mint jelly
		Finely grated rind and juice
		of 1 lime
1		200 gram can mango slices in
		syrup
1		200 gram can chopped
		tomatoes
4		Basil leaves, torn into
		pieces
1	T	Brown sugar
1	t	Tabasco sauce
1/2	t	Salt
		Fresh mango slices to
		garnish Optional

INSTRUCTIONS

Preheat the oven to 190 C, 375 F, Gas Mark 5.  Place the goat in a
roasting tin, brush with olive oil and season.  Roast for 25 minutes
per 500g (1lb) plus an extra 25 minutes.  Meanwhile, to make the glaze
stir all the ingredients together and  heat until the mint jelly has
dissolved.  30 minutes before the end of the cooking time spoon over
the glaze and  continue to cook.  To make the mango sauce; place the
mango slices with their juices in a  blender and process until smooth.
Add to the saucepan along with the  tomatoes, basil, sugar, Tabasco
sauce and salt. Bring slowly to the  boil, stirring occasionally, then
cover and simmer for 3 minutes.  Serve the warmed sauce with the sliced
goat and mango garnish.  Converted by MC_Buster.  NOTES : A more
traditional British dish with a touch of the Caribbean  with a spicy
mango sauce.  Converted by MM_Buster v2.0l.

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