GLUTEN-FREE ROASTED LOIN OF GOAT, LABNEH SAUCE, Lemon and Herb Garnish with Onion Pilaf
I love the flavours in this meal – yoghurt, preserved lemon, saffron, an array of fresh herbs, sweet paprika, basmati rice, garlic. Used carefully, these flavours don’t overpower the delicate and tender roasted loin of goat.
The recipe is for six but by roasting an additional loin and doubling the quantities for the other components it can easily satisfy a larger number around your table.
Our young goat was raised by The Goat Lady in Collie, Central NSW, and we sourced it from our favourite Italian butcher, Emilio’s, in Rozelle.
Here’s an opportunity to give the lamb roast a rest for a bit and try something deliciously different.
Caren
ROASTED LOIN OF GOAT, LABNEH SAUCE, Lemon and Herb Garnish with Onion Pilaf
Best to start the day before to marinate the loin. The Onion Pilaf can also be made ahead and reheated in a microwave or gently on the stove. The sauce too can be made ahead.
Serves 6
750 gm rolled and tied loin of young goat
2 teaspoons olive oil, plus extra
1 garlic clove, sliced
½ cup fresh oregano sprigs
1/3 cup water
Sea salt and ground pepper
Rub the loin with the oil, garlic and oregano, cover and refrigerate overnight or for at least 4 hours.
Remove from the fridge an hour before cooking. Preheat oven to 200C°.
Place the loin in a small non-stick roasting pan, add 1/3 cup water and a splash of olive oil. Season with salt and pepper.
Roast for 25 minutes by which time the meat should be medium rare. Roast a little longer for medium.
Rest for 15 minutes before removing the string and oregano sprigs. Slice the loin into 1 - 2cm rounds.
While the loin is roasting and resting make the Labneh Sauce and Onion Pilaf (if not already made), prepare the Salad Garnish and any side dishes you’d like to serve.
Labneh Sauce
250 gm labneh or thick yoghurt
1 tablespoon olive oil
1 blanched garlic clove, finely diced
½ lemon, zest only
1 tablespoon chopped parsley
¼ teaspoon sweet paprika
½ teaspoon sea salt
Ground black pepper
Gently stir all the ingredients together in a bowl. Set aside in the fridge until required.
Lemon and Herb Garnish
1 blanched clove garlic, finely diced
½ preserved lemon, skin only, finely diced
1 tablespoon each parsley, oregano and mint, roughly chopped
½ lemon, zest only
1 tablespoon olive oil
Prepare all the ingredients for the garnish, ready to be combined at the last minute.
Onion Pilaf
2 cups basmati rice, washed, drained and dried
2 tablespoons olive oil or ghee
1 large pinch saffron
2 white onions, diced
500 ml boiling water
1 teaspoon salt
Heat the oil or ghee in a heavy saucepan then add the saffron and onions. Saute over medium-low heat until golden but not browning.
Add the rice and stir to coat all the grains. Stir in the water and salt then bring back to the boil.
Cover, reduce the heat and simmer for 15 minutes. Take off the heat and stand for 5 minutes before gently fluffing with a fork.
To Serve:
Lay slices of loin on a platter.
Gently combine the garnish ingredients and scatter over the slices. Serve the Labneh Sauce in a bowl.
Serve with Onion Pilaf, and a salad if you like.
TIPS:
We made a Greek Salad with salad greens, kalamata olives, cucumber slices, orange segments, goat’s feta, fried pinenuts and a citrusy vinaigrette.
The Labneh Sauce is a handy condiment for roasted lamb, chargrilled vegetables and grilled fish and chicken.