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An innovative way to try goat meat.

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  • For the marinade

  • 4 garlic cloves

  • Juice and zest of 1 lemon

  • 1 tbsp tomato paste

  • 1 tsp cumin seeds, toasted and ground

  • 1 tsp coriander seeds, toasted and ground

  • 1 small onion, roughly chopped

  • ½ bunch coriander, leaves and roots roughly chopped

  • 1 tbsp olive oil

  • For the BBQ

  • 2 racks of goat

  • 2 lemons, cut in half

  • For the sauce

  • 50g butter

  • 1 garlic clove, finely diced

  • 200g Greek yoghurt, unsweetened

  • 2 tbsp mint, finely chopped

  • Sumac

  • Salt and pepper


  • 1.

    Place all of the marinade ingredients into a food processor and blitz until smooth. Cover the goat in the marinade for a minimum of 1 hour.

  • 2.

    Heat a bbq grill up to a medium heat. Place the goat on the grill and cook for 20 – 25 minutes for medium, or until it is cooked to your liking. Place the lemon halves on the grill and cook until the lemon has charred and softened.

  • 3.

    Meanwhile, for the sauce, start with making the caramelised butter. Cook the butter in a saucepan on a medium low heat until it starts to foam and caramelise on the bottom of the pan. Add the garlic and continue to cook until the colour of the butter is a nutty brown and remove from heat. Do not take it any further as it will give the dipping sauce a burnt flavour.

  • 4.

    In a mixing bowl, combine the caramelised butter, yoghurt, mint and sumac. Season and set aside.

  • 5.

    Remove the goat from the bbq and set aside to rest covered, for 10 minutes.

  • 6.

    Serve the goat with a side of caramelised butter and sumac sauce, and a squeeze of lemon juice from the charred lemon halves.

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