Marinated goat cutlets with roasted figs and goats’ curd
Goat is becoming easier to source in the UK, but it has been a popular meat in other countries for centuries. This is a simple way to serve it with seasonal veg.
Ingredients
For the marinated goat cutlets
- 1 unwaxed lemon, finely grated zest only
- 2 tbsp fresh oregano
- 2 garlic cloves, finely chopped
- 4 tbsp olive oil
- 12 goat cutlets or 3 x 4-bone racks of goat cutlets
For the roasted figs
- 75g/2½oz unsalted butter
- 12 figs, halved or quartered depending on size
- 4 tbsp honey
- 1 tsp coarsely ground black pepper
For the braised nettles and chard
- 75g/2½oz unsalted butter
- 75g/2½oz fresh nettles, chopped
- 75g/2½oz fresh chard, chopped
- 200ml/7fl oz chicken stock
- salt and freshly ground black pepper
To serve
- 150g/5½oz goats’ curd
Method
For the goat cutlets, mix the lemon zest, oregano, garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking).
For the figs, preheat the oven to 220C/200C Fan/Gas 7.
Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes, or until the figs are sticky and glazed.
Meanwhile, heat a large griddle pan or frying pan, then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes.
For the braised nettles and chard, heat another large frying pan or a sauté pan and add the butter. Once melted, add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes, or until the liquid has reduced by half. Season with salt and pepper.
To serve, put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd.
