2 garlic cloves
2 Tbs. roughly chopped fresh thyme
2 Tbs. roughly chopped fresh rosemary
2 tsp. kosher salt
3-lb. leg of goat, deboned and butterflied
1/2 tsp. cracked black pepper
2 Tbs. olive oil
Smash the garlic with the side of your knife, then mince it finely. Combine garlic with the thyme, rosemary, and salt. Rub mixture onto goat leg and sprinkle on black pepper at least two hours before grilling but no more than eight hours. Refrigerate the goat after rubbing on the seasonings. Take it out of the refrigerator 30 minutes before grilling to bring it to room temperature.
Prepare a hot fire on your grill.
Rub the olive oil onto the goat right before putting it on the grill. Place it over hot coals, turning it so that you get a good char on the outside. Cover the grill and cook the goat for 12 to 15 minutes on one side. Flip it over and grill it for an additional 10 minutes on the other side for medium rare. Remove from the grill. Allow the goat to rest for five to seven minutes before slicing it. Cut thin slices starting at what would have been the top (thicker) end of the leg.