Ingredients :


1kg piece of boneless kid goat leg

2 long red peppers, cut into quarters and seeds removed

olive or rapeseed oil

sea salt & black pepper

Marinade :

  2 garlic cloves, crushed

  grated zest of 1 lemon

  45ml lemon juice

  one and a half tbsp fresh thyme leaves, woody stems removed

  45ml olive or rapeseed oil

Sauce :

  50ml olive or rapeseed oil

  80g whole almonds

  grated zest of half a lemon

  2 tbsp lemon juice

  half a tbsp of runny honey

  quarter of a tbsp of orange blossom water

  10g fresh mint, finely chopped

  10g fresh coriander leaves, finely chopped.

Method :

1.  In a large bowl combine all the marinade ingredients and season well.  Divide the goat meat into several large pieces and add them to the marinade.  Using your hands, massage the marinade into the meat and leave for a minimum of 2 hours, or preferably, overnight.


2.  Pre-heat the oven to 220degC/425degF/Gas 7.


3.  Whilst the oven is heating up, and for the sauce, heat 3 tbsp of the oil in a small frying pan and add the almonds.  Cook - stirring often - until the nuts are golden and evenly cooked.  Remove from the heat and allow to cool.


4.  Place the nuts into a pestle and mortar (or any other method of crushing them that doesn't involve a food processor!) and pulverise them until they are broken, but not powdery.


5.  Decant into a bowl and add the remaining ingredients.  Stir well and taste for seasoning.


6.  Heat a griddle pan until blisteringly hot.


7.  Drizzle the peppers with a little rapeseed or olive oil and a pinch of salt, then cook on the griddle until charred on all sides and softened.  Set aside to cool.


8.  Place the goat meat pieces onto the griddle pan (you will probably need to do this in batches, so as not to overcrowd the pan) and sear for 2-3 minutes on each side until starting to caramelise.  Transfer onto a roasting tray.


9.  Place the goat meat into the oven for a minimum of 4-5 minutes, leaving it longer depending on how thick the pieces are and how you like your lamb.  (Use lamb as a measure for pinkness.  If you like your lamb pink - you'll like your goat pink).


10.  Once done, cover with foil and set aside in a warm place, to rest.


11.  Add the freshly chopped mint and coriander to the sauce and stir to combine, then slice the goat meat into thick slices and serve with the peppers and the sauce drizzled over the top.

From - adapted from