MLA Citrus Spiced Goat with Zucchini and Herb Risotto

  • Prep time 0Min
  • Cook time 45Min
  • Technique Stew, Grill
  • Meat Goat
  • Cut Forequarter
  • Serves 6

Citrus Spiced Goat with Zucchini and Herb Risotto


2 pounds goatmeat forequarter, diced
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon crushed peppercorns
1 teaspoon salt
grated zest of 2 oranges
juice of 1 orange
5 tablespoons olive oil
1 cup dry white wine
2 bay leaves

Zucchini & Herb Risotto Ingredients:
5 cups stock
1 ½ cups Arborio rice
4 zucchinis, sliced
1 onion, chopped
5 tablespoons olive oil
1 garlic clove, minced
3 tablespoons butter
4 teaspoons parsley, chopped
4 teaspoons basil, chopped
4 tablespoons parmesan cheese, grated
salt and pepper to taste


Rub the goatmeat with the ground spices, crushed peppercorns, salt, orange zest and juice. Arrange in a casserole and add the olive oil, the white wine and the bay leaves. Place in the oven at 350°F, uncovered, basting at regular intervals for 45 minutes. Serve with an herb risotto.

For the Zucchini & Herb Risotto:
Bring the stock to the boil and maintain at a simmer. Sauté the onion in 3 tablespoons of the oil. Continue to cook until translucent. Add the garlic and the zucchinis. Continue to cook the zucchinis until golden. Keep aside.

Add the remaining oil to the pan with 1 ½ tablespoons of butter and stir in the rice. Continue cooking for 3 minutes and then slowly add the stock, one ladleful at a time until all the stock is absorbed.

When cooked, stir through the zucchinis, herbs, the remaining butter and parmesan cheese. Season to taste.