Instructions

Combine the mint, garlic and shallots. Pierce the antelope leg with a long thin knife to make about 15 deep holes all over. Push the seasoning mix into the holes with your finger.

Rub the exterior of the leg with canola oil, and season generously with salt. Prepare a grill or fire pit to roast the leg over medium heat. I’m using a clamp rack grill to hold the leg and roast over an open fire, similar to an Argentinian-style iron cross grill. Elevate the leg over your fire, roasting until the interior temperature is about 140 degrees, about 2 hours. Turn about halfway through. You’ll want to add more coals as you go to keep the temperature up. Let rest for 30 minutes, slice and serve with the potatoes, greens and the sauce.

Lemon Olive Oil Potatoes

Ingredients

• 3 pounds Yukon gold potatoes
• Salt
• 1 1/2 tablespoons dried oregano
• 8 garlic cloves, smashed
• 1/2 cup olive oil
• 1/3 cup lemon juice, plus one quartered lemon
• 1 cup plus some more of chicken broth
• 1 onion, cut into 1/8ths
• Fresh oregano sprigs, for serving
• Fresh parsley, for serving

Instructions

Prepare a grill with a medium-hot coal bed. Ideally, you will be roasting the potatoes in a skillet placed directly on the coals. Alternatively, preheat an oven to 375 degrees F.

Cut smaller potatoes in half, larger ones can be quartered. Place the potatoes in a roasting pan or skillet. Season with salt and oregano. Evenly sprinkle the smashed garlic over the top. Pour in the olive oil, lemon juice and chicken broth. Top with onion slices and lemon slices. Cover with a lid and place right onto a hot coal bed.

Roast for about 30 minutes in your fire pit, cooking until the liquid is mostly reduced and soaked into the taters. You will mainly have oil in the pan. Spoon the oil over the potatoes. Raise the heat on your grill (or oven) and continue to cook until the potato edges are crisp.

Serve, garnishing with some fresh oregano and parsley.

Avgolemono (Greek Lemon Sauce)

Ingredients

• 2 quarts rich chicken broth
• 1/4 cup uncooked long grain white rice
• 4 egg yolks
• 1/4 cup lemon juice and zest of a lemon
• 2 tablespoons fresh dill, chopped
• 1 teaspoon dried oregano
• 2 teaspoons Dijon mustard
• Salt

Instructions

Simmer the chicken broth with the rice until reduced by half. Blend to make a rice and stock puree. Season with salt.

Place the egg yolks in a stainless-steel bowl, and whisk in the lemon juice, dill, oregano, and mustard.

Place the stainless bowl over a simmering pot of water, whisking until the egg mixture just starts to thicken. Slowly add the rice-broth puree a ladleful at a time. You are looking to emulsify the eggs/broth together into a sauce; keep adding hot broth and whisking, little by little.

Stop adding broth when the consistency of the sauce is to your liking and the eggs have set but not curdled. Adjust seasoning with additional lemon juice, if need be, and sea salt.

Grilled Greens

Ingredients

• 10 heads baby bok choy
• Olive oil
• Salt

Instructions

I love serving this dish with Asian greens, such as small baby bok choy. Simply toss with olive oil, season well with salt and grill over high heat, until just about to wilt and charred in a few places. Serve with the lemony potatoes, the antelope and the sauce. Try this with grilled cabbage or even little gem lettuce, it’s awesome.