If you don't normally eat goat, you may want to reconsider. This mouth-watering recipe doesn't disappoint.


  • 2 x 8 cutlet racks of goat

  • 3 large garlic cloves, finely minced1 tablespoon lemon thyme or thyme, fresh and minced

  • 1 teaspoon ground black pepper

  • 80 ml (2.8 fl oz) vegetable oil

  • 2 bunches broccolini, trimmed

  • Barbecued Onions

  • 600 g (21 oz) onions, peeled and sliced

  • into rings

  • 1 tablespoon oil

  • 1 tablespoon butter

  • 375 ml (13 fl oz) beer

  • Salt, optional


  • 1.

    Seal the racks on a hot grill, starting with skin side down, for 2 minutes; turn and cook for another 2 minutes. Lift them onto a baking tray and let cool for 5 minutes.

  • 2.

    Mix the garlic, thyme, pepper and oil. Baste the goat thickly with it and roast at 150–160°C with the hood down on the barbecue. I do mine by sitting the tray on a cooling rack on the plate with the two grill burners on medium. Cook for 5 minutes and then baste again to continue cooking for another 8–12 minutes. It should take about 12 minutes to reach 65°C internal temperature but that time will vary depending on thickness of the racks.

  • 3.

    Remove when cooked to your liking and rest for at least 5 minutes to set the juices. Boil the broccolini until done, then drain and serve in the centre of individual plates. Top with barbecued onion and cut the cutlets to sit around and on the onions.

  • Barbecued Onions:

  • 1.

    Sprinkle the onions with a little salt if you desire. Melt the oil and butter on a medium-hot plate and add the onions. Move around the plate with the spatula and let them lightly brown.

  • 2.

    Pour a third of the beer over the onions. Stir the onions around and drop the barbecue hood or cover with a large stainless steel bowl.

  • 3.

    Leave the onions to stew in their own juices and add the beer as they start to dry, still turning regularly. When done, remove from barbecue and keep warm until ready to serve.

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