The perfect family dish using lean and versatile goat meat.
Season goat racks with olive oil, thyme, salt and pepper for half an hour while you prepare the other ingredients.
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.
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.
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.
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 aussiegoat.com.au
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