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See below ingredients and instructions of the recipe
1 Leg of kid, about 3 pounds,
-membrane and and fat
-removed
Wine vinegar
3 lg Garlic cloves, peeled
1 Bay leaf, crumbled
1 tb Paprika
1/2 ts Salt
1/2 ts Ground black pepper
2 Ounces pancetta, chopped
3 tb Olive oil
Portuguese-style rice (see
-recipe)
Wipe meat with vinegar and
-wipe dry.
In a food processor, combine garlic, bay leaf, paprika, salt, pepper,
pancetta and oil oil. Process to a paste and spread all over kid.
Refrigerate, covered, for 2 or 3 hours.
Roast in a preheated 375F oven until internal temperature reaches
165F, about 1 hour, turning meat after 30 minutes. (Kid is best
roasted to the medium stage.) Transfer to platter and let rest for 10
minutes before carving. Serve with rice.
Serves 2 to 4.
PER SERVING (4 servings, without rice): 500 calories, 79 g protein,
2 g carbohydrate, 17 g fat (5 g saturated), 219 mg cholesterol, 624
mg sodium, 0 g fiber.
San Francisco Chronicle, 6/29/92.
Posted by Stephen Ceideberg; February 24 1993.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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