Bluegrass Farmers Market

We're talking goat (and lamb) with the folks from Hughes Farm! In case you do not recognize their name...they are the folks who cook each Saturday and make the market smell wonderful! :) Josh was kind enough to share this recipe...

Hughes Farm Marinade

2 tbsp olive oil

1 tsp honey

1/3 cup white wine vinegar

1 juiced lemon

1 tbsp lemon zest

2 cloves garlic

1/2 tsp red pepper flakes

2 tsp salt

1 tsp black pepper

2 tsp cumin

1 tsp Italian herb blend

1 tsp coriander

1 tsp cinnamon

1/2 tsp smoked paprika

1/2 tsp chipotle

Mix all ingredients until fully incorporated. Spread over roast and let marinate in a ziplock bag. We actually add the mix and frozen meat together in a ziplock bag and marinate it while thawing, massaging and turning every few hours.

Cook in a 350 oven. Covered.

Cook until internal temp is 125, uncover, baste, and broil uncovered until 145 internal. The last step can be ignored if you don't want a nice glaze on top.

This works for lamb and goat, works great with spare ribs or large thick roasts. Gives a great smokey, sweet, spicy flavor and the honey really glazes it well!