Lemon pepper goat backstraps

Lemon pepper goat backstraps



Prep Time


Cook Time



2 tbsp Olive Oil

2 Garlic Clove (crushed)

1 lemon (juiced and finely grated rind)

1 tbsp cracked black pepper

Sea salt

600 g Goat backstap (3 backstraps)


  • Place the oil in a large non metallic bowl with the garlic, lemon juice and rind, cracked pepper and a good sprinkling of salt. Mix until fully combined then add the meat and toss to coat in the marinade. Cover and refrigerate for 1 hour.
  • Preheat oven to 180C.
  • Drain the goat from the marinade (reserving marinade to baste) and place on an oiled wire rack in a baking dish lined with baking paper. Brush with a little marinade. Bake for 15 minutes or until cooked through, basting regularly with the marinade.
  • Remove the meat from the oven, cover and set aside for 10 minutes.
  • To serve, slice the meat and serve with a simple salad of cherry tomatoes, rocket and olives.
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