Here are the first-place winners of the goat and lamb cook-off at the North Carolina Goat and Sheep Producers Roundup on Friday at the Guilford County Agricultural Center.
Drunken Goat Burritos
Recipe by Dave Schirmer of Chatham Marketplace in Pittsboro. The recipe submitted did not give quantities, but it's pretty forgiving.
Cumin
Black pepper
Chili powder
Garlic powder
Cayenne pepper
Goat meat
Beer
Goat or chicken stock
Chopped garlic
1 to 2 dried pasilla chiles
Chopped red onion
Chopped fresh cilantro
Salt and pepper
Queso fresco (fresh Mexican farmers cheese)
Tortillas
1. Combine cumin, pepper, chili powder, garlic powder and cayenne. Rub all over meat , reserving ¼ of the rub mixture for later. Cover and refrigerate 2 to 24 hours.
2. Heat oven to 350 degrees. Sear goat meat over high heat on the stove. Bring stock and beer to a boil. Add garlic and pasilla chiles.
3. Place seared meat in a shallow pan. Add liquid to cover meat halfway. Cover pan tightly with parchment paper or foil Cook 2 to 5 hours, depending on thickness of meat. Turn meat every 30 to 45 minutes and add more liquid as needed. When meat pulls easily from the bone or is fork-tender, it is done.
4. Remove meat from liquid, cool and shred. Add remaining rub mixture, chopped red onion, cilantro and salt and pepper to taste. For each tortillas, place about2 tablespoons of meat mixture and some queso fresco. Roll tortillas and serve.
Roast Leg of Lamb with Orange, Chipotle, Rosemary Marmalade
Recipe by Stephen Meyers of Chatham Marketplace in Pittsboro.
Marmalade:
2 cups orange juice
2 tablespoons lemon juice
2 cups filtered water
3 cups sugar
2 chipotle peppers in adobo sauce
¼ cup chopped fresh rosemary
2 very thin orange slices
Lamb:
2 tablespoons ground coriander
2 tablespoons cumin seed
1 tablespoon crushed black peppercorns
1 teaspoon mustard seed
1 small roasted ancho chile
2 bay leaves
Finely grated zest of 1 orange
1 teaspoon minced fresh rosemary
1 teaspoon minced garlic
½ cup kosher salt
½ cup oil
1 boneless leg of lamb
Roast Sungold Vinaigrette:
2 pints Sungold tomatoes
2 teaspoons plus 2 tablespoons oil, divided use
Salt and finely ground black pepper
¼ cup fresh lemon juice
¼ cup red-wine vinegar
½ cup chopped fresh parsley
1 teaspoon mustard
Salad
Fresh arugula leaves, stemmed
1 medium fennel bulb, trimmed and shaved into very thin slivers
Fresh sprigs of rosemary, for garnish
1. For the marmalade, combine all ingredients except rosemary and orange slices. Bring to a boil, then reduce heat and simmer until volume is reduced by half. Add rosemary and orange slices. Return to a boil, then remove from heat and set aside to cool.
2. For the lamb, heat oven to 375 degrees. Combine all the ingredients except the lamb. Rub spice mixture all over meat. Roast until meat reaches 135 degrees on an instant-read thermometer. Let cool.
3. For the vinaigrette, toss tomatoes with 2 teaspoons oil and salt and pepper to taste. Roast at 350 degrees on a sheet pan for 10 to 12 minutes, or until tomatoes soften. Combine roasted tomatoes in a food processor with remaining 2 tablespoons oil, lemon juice, vinegar, parsley and mustard. Process until smooth. Add salt and pepper to taste.
4. Toss the arugula and fennel with the vinaigrette. Place a handful of the mixture on a place. Add several slices of lamb. Finish with a bit of the marmalade and a sprig of rosemary.
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