Apricot and pistachio stuffed goat loin

Serves

Prep Time

Cook Time

Ingredients

500 g Goat loin (boneless)

0.25 cup Orange juice

2 tbsp Olive Oil

Salt and carcked black pepper

2 1/4 cups fresh breadcrumbs

50 g Butter (softened)

0.25 cup chopped dired apricots

2 tbsp chopped pistachios

0.5 tsp Finely grated lemon rind

1.5 tbsp shredded sage

Preheat oven to 180C.
Pound the goat saddles with the smooth side of a meat mallet or rolling pin (this will help to tenderise the meat and give a larger surface area of meat to roll up). Transfer to a plate (skin side down) and pour over the combined orange juice, oil, salt and pepper. Set aside for 20 minutes.
Place the breadcrumbs in a bowl with the butter, apricots, pistachios, lemon rind, sage, salt and pepper. Use your fingers to fully combine.
Drain the goat from the marinade well (reserving the marinade to baste) and pat dry. Place the saddles on a work surface and spoon the stuffing mixture along the middle. Carefully roll over to enclose the stuffing, then truss each saddle with cooking string. Place in a baking dish lined with baking paper.
Brush the goat with the orange juice mixture and sprinkle with a little extra salt and pepper. Bake for 20-30 minutes or until cooked through, basting regularly with orange juice mixture.
Remove the meat from the oven and cover with foil. Allow to sit for 10 minutes then serve sliced with roasted or steamed vegetables.