Goat Legs and Margaritas
I finally stole some pictures from my friend’s computer of a goat leg roast and margarita party date we had while it was still cold outside in Reno. I remember sitting down to this meal and feeling a bit glutinous, a bit extravagant and very spoiled. It was simply so beautiful and tasty. The rosemary from the garden was crisped and salty yet delicate and fragrant, and the potatoes, onions, and other root vegetables perfectly caramelized in the goat juices, while the goat itself was rare and moist with a salty, crispy exterior. We paired a simple salad with this meal and of course, the margaritas. I basically just blended mangoes, strawberries, lemon, ice and tequila, and a little coconut water. They are garnished with coconut palm sugar on the rims, sliced strawberries, and mint leaves.