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Marinated And Butterflied Leg Of Kid
Ask your butcher to debone the leg
1 leg of kid
1 handful of rosemary stalks
If possible 3 ‘stems of fresh bay leaves’
1 small bulb of garlic
2 unwaxed lemons
1 red onion
Preheat the oven to 180C
If you have time, do this the night before but if not the flavours will filter through the meat when cooking as well.
With your hands, crunch up the herbs and place in a plastic bag that will be large enough to fit the kid.
Separate each garlic clove from the bulb but don’t peel. Crush with the thick end of a knife or the palm of your hand, cut the lemon into 6 wedges and put both into the bag with a good glug of olive oil.
Peel the red onion and cut into wedges.
Add the kid to the bag and tie a knot pushing out all the air as you do so.
Massage the kid and herbs together and leave in the fridge overnight or for as long as you have. (If you don’t have time for this line a baking tray with baking paper and place 3/4s of the herb mix onto the bottom of the tray. Season the kid with salt and pepper and place into the tray skin side up adding the remainder of the herb mixture on to the skin of the kid.)
Take the kid out of the fridge and leave to bring to room temperature. Season the meat on both sides and place with the herbs, onto a lined baking tray.
Roast in the oven for 35 – 40 minutes, the kid will be cooked and slightly pink in the middle. (If you prefer it well cooked then keep in the oven for a few more minutes.)
Leave to stand for 10 minutes before carving.
Serve with a good salsa verde and serve with a roasted butternut squash, cherry tomato and broccoli salad.