Jerked Leg of Goat

Ingredients

• 1 (3 pound) leg of kid trimmed of fat and membranes
• 1 small yellow onion, roughly chopped
• 1/2 cup chopped green onions
• 4 garlic cloves, crushed
• 2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
• 2 tablespoons chopped fresh ginger
• 2 tablespoons dark brown sugar
• 4 teaspoons ground allspice
• 2 teaspoons fresh oregano leaves
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 3/4 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup olive or vegetable oil
• 2 tablespoons dark rum
• 2 tablespoons fresh lime juice

Directions

Place the goat in a large, re-sealable plastic bag.

In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste. Pour into the bag with the goat, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight.

Preheat the oven to 375 degrees F. Remove the goat from the bag and place in a roasting pan to come to room temperature. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F, 1 hour to 1 hour and 10 minutes, turning once.

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