Goat Cutlets

Derived from the loin and cut from the rack, the cutlet is made up of the eye of loin muscle, a rib bone, and a cap of fat. During cooking, the cap helps the cutlet retain moisture and impart flavour to the meat. Easy to cook they are suited to barbecuing or pan-frying over high temperatures.

Ingredients
For the marinated 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
For the roasted figs
75g/2½oz unsalted butter
12 figs, halved or quartered depending on size
4 tbsp honey
1 tsp coarsely ground black pepper
For the braised nettles and chard
75g unsalted butter
80g fresh nettles chopped
75g fresh chard, chopped
200ml/7fl oz chicken stock
salt and freshly ground black pepper
To serve
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.