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Baby Goat (Capretto) resting on a warm potato salad topped with fresh rocket and finished with a lemon myrtle infused creamy sauce


Goat is a widely accepted meat but is still one that people tend to steer away from. It is high in protein and low in calories while being considerably low in fat and cholesterol compared to other popular meats. Traditionally goat is cooked with lots of rosemary, garlic and olive oil, this recipe keeps this tradition but with a slight twist. It is a light, fresh dish that will be perfect and simple for summer. The rocket will really balance out the flavours. Try finishing it off with a glass of medium-dry white wine.


Serves: 4



1kg capretto rib loins - available from your local butcher

1kg chat potatoes (small)

Rocket leaves

Sprig rosemary


Olive oil



1 tbsp flour

1 tbsp butter

300ml thickened cream

1 tbsp ‘Outback Spirit’ lemon myrtle garlic paste - available at Coles supermarkets

Salt and pepper



• Chop the rosemary and combine with salt and oil and rub into the goat. Let sit for 2 hours.

• Cut the chat potatoes in half and place into boiling salted water for 10 minutes or until there is little resistance when poked with a small knife.

• Melt butter in a saucepan with the lemon myrtle garlic paste and then add the flour. Stir vigorously until combined and cook out for 2 minutes being careful to not let it stick.

• Add the cream and bring to the boil, stirring continuously, then turn down to a simmer for 3 to 5 minutes. Add salt and pepper to taste.

• Grill the goat in a frying pan and cook for 4 minutes each side. It is best to cook to medium as to retain the natural juices, anything over will result in a tough dry meat.

• Combine the sauce with the potatoes and place onto the plate. Top with the rocket leaves and finally with the goat. Enjoy!


Hint: The lemon myrtle garlic paste can be substituted for some crushed garlic instead. The olive oil can also be substituted for vegetable oil although the flavour will not be as empowering.



Recipe and information source Matt Clark,



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