Goat cutlets with figs and goats’ curd recipe
Marinated goat cutlets with roasted figs and goats’ curd Goat is becoming easier to source in the UK, but it has been a popular meat in other countries for centuries. This is a simple way to serve it with seasonal veg. 1 unwaxed lemon, finely grated zest only2 tbsp fresh oregano2 garlic cloves, finely chopped4 tbsp olive oil12 goat cutlets or 3 x 4-bone racks of goat cutlets 1 unwaxed lemon, finely grated zest only 2 tbsp fresh oregano 2 garlic cloves, finely chopped 4 tbsp olive oil 12 goat cutlets or 3 x 4-bone racks of goat cutlets 75g/2½oz unsalted butter12 figs, halved or quartered depending on size4 tbsp honey1 tsp coarsely ground black pepper 75g/2½oz unsalted butter 12 figs, halved or quartered depending on size 4 tbsp honey 1 tsp coarsely ground black pepper 75g/2½oz unsalted butter75g/2½oz fresh nettles, chopped75g/2½oz fresh chard, chopped200ml/7fl oz chicken stocksalt and freshly ground black pepper 75g/2½oz unsalted butter 75g/2½oz fresh nettles, chopped 75g/2½oz fresh chard, chopped 200ml/7fl oz chicken stock salt and freshly ground black pepper 150g/5½oz goats’ curd 150g/5½oz goats’ curd Method For the goat cutlets, mix the lemon zest, oregano, garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking).For the figs, preheat the oven to 220C/200C Fan/Gas 7.Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes, or until the figs are sticky and glazed.Meanwhile, heat a large griddle pan or frying pan, then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes.For the braised nettles and chard, heat another large frying pan or a sauté pan and add the butter. Once melted, add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes, or until the liquid has reduced by half. Season with salt and pepper.To serve, put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd. For the goat cutlets, mix the lemon zest, oregano, garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking). For the goat cutlets, mix the lemon zest, oregano, garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking). For the figs, preheat the oven to 220C/200C Fan/Gas 7. For the figs, preheat the oven to 220C/200C Fan/Gas 7. Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes, or until the figs are sticky and glazed. Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes, or until the figs are sticky and glazed. Meanwhile, heat a large griddle pan or frying pan, then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes. Meanwhile, heat a large griddle pan or frying pan, then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes. For the braised nettles and chard, heat another large frying pan or a sauté pan and add the butter. Once melted, add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes, or until the liquid has reduced by half. Season with salt and pepper. For the braised nettles and chard, heat another large frying pan or a sauté pan and add the butter. Once melted, add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes, or until the liquid has reduced by half. Season with salt and pepper. To serve, put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd. To serve, put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd.