Roast goat leg with chimichurri

Roast goat leg with chimichurri

So peas are the most evil vegetable in existence (and if you don’t think so, you are wrong). As I said in an IG comment this week: peas hide under your bed so they can murder you in your sleep and they kick puppies for sport.

It’s true.

And if peas are the most evil of evil, then parsley is the evil understudy.

Really, what do people *do* with parsley apart from pushing it to the side of their plate and trying to ignore it?

Roast goat leg with chimichurri

You can tell I don’t buy or like parsley.

But back when I had the fruit and vege box trial, I ended up with rather a lot of it. So much of the stuff that I had no idea what to do with it – there was enough to garnish 10000 plates.

Bro happened to be around one night and I mentioned the parsley problem (there’s so much parsley it’s going to turn into evil soup in my vegetable crisper and drown my house please help hey do you want parsley?) and he suggested that I make chimichurri with it.

Roast goat leg with chimichurri

CHIMICHURRI. The traditional Argentinean sauce made of parsley and other herbs. Yes!

Traditionally chimichurri is served with grilled meats – particularly steak – but I didn’t have any steak on hand. However, I did happen to have a goat leg in the fridge, because that’s how it works in my house (?!).

I figured it was close enough and ended up slow roasting the goat to serve with the chimichurri.

Roast goat leg with chimichurri

I must admit, the chimichurri was quite nice, despite the parsley. It was tangy and zingy and kind of freshened (?) up the roast goat.

I wouldn’t recommend BUYING parsley just to make chimchurri, but if you happen to have some on hand…

(you poor thing)

Roast goat leg with chimichurri

Rating: 31

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yield: Serves 4

Roast goat leg with chimichurri


    For the goat leg
  • 1.5kg goat leg, bone in
  • 2 litres water
  • 2 tablespoons salt
  • For the chimichurri
  • 5 garlic cloves, crushed
  • 2 teaspoons salt
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 red onion
  • 3 large handfuls flat-leaf parsley
  • 1 small handful oregano leaves
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 cup extra virgin olive oil


    For the goat leg
  1. Make up a brine by mixing together the water and the salt.
  2. Place the goat leg into the brine and leave in the fridge overnight.
  3. The next day, take it out of the brine and rinse under the tap to remove any excess salt.
  4. Preheat the oven to 160°C.
  5. Take a couple of tablespoons of chimichurri sauce and rub over the skin of the goat leg.
  6. Roast the goat for about 3 hours or until cooked and tender.
  7. Serve with chimichurri sauce on the side.
  8. For the chimichurri
  9. Place all ingredients except for the olive oil in a food processor.
  10. Process until the herbs and onion are finely chopped.
  11. With the motor running, slowly add the oil until it reaches the desired consistency (you may not need it all).
  12. Let the chimichurri sit for at least an hour before using for the flavours to develop.


Adapted from South American Grill