The perfect family dish using lean and versatile goat meat.


  • 2 goat racks approx. 450g each

  • 250g pitted dates

  • 250ml orange juice, freshly squeezed

  • 8 radishes

  • Pickling liquid*

  • 250g yoghurt hung overnight in a muslin cloth

  • 12 rose petals, washed

  • Sumac

  • Thyme

  • Olive oil

  • *Pickling liquid*

  • 125ml white vinegar

  • 150ml water

  • 75g caster sugar

  • 2 coriander roots, washed & scraped

  • 1 piece of orange peel

  • 1/2 garlic clove


  • 1.

    Season goat racks with olive oil, thyme, salt and pepper for half an hour while you prepare the other ingredients.

  • 2.

    In a small saucepan bring to boil the dates and orange juice, simmer until dates have softened and half the juice has reduced. Transfer to a blender and blend until smooth.

  • 3.

    In a saucepan bring to boil some water and a pinch of salt, blanch the radishes and simmer for 2-3 minutes, strain and plunge in the cold pickling liquid, set aside.

  • 4.

    Sear off the goat racks in a pan on all sides and finish in an oven at 150ºC for 8-10 minutes and let it rest.

  • 5.

    To plate - spread the date purée onto a plate, slice each rack in half and place on the purée then place radishes around. Spoon on yoghurt, finish with a pinch of sumac.


Recipe by Zachary Ronayne from Bridgewater Mill, South Australia, for

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