Goat cutlets from Gourmet Goat put to good use by Luke Hawkins of The Globe
2 racks of kid goat, 6 cutlets each
8 red spring onions
10g cumin seeds
400g wild garlic
100g goat sweetbreads, outer skin removed, cut into small pieces
2 eggs, beaten
50g panko breadcrumbs
Coarse sea salt
Score the fat of the goat racks and season with sea salt on all sides. Rub the fat with oil and place on the chargrill, fat side down. Rotate 90 degrees to get nice bar marks, seal on all sides and place in a hot pan. Roast in the oven at 180C for 8 mins.
Remove from the oven and add the butter to the pan. Allow the butter to go brown and begin to foam then start to baste the goat. After 1 min of basting take the meat out of the pan and allow to rest for 5 mins, rotating after 2½ mins.
Cut the spring onions in half and char on the chargrill. Continue to rotate on the grill until the onions are soft.
Toast and blend the cumin seeds and fold through the natural yoghurt. Season to taste.
Pick the stems off the wild garlic. Wash the garlic in cold water, dry on a j-cloth.
Cook the couscous following the directions on the pack until soft and allow to cool. In a pan of oil, deep fry the couscous until golden brown. When it cools, it will turn crispy.
To finish, breadcrumb the sweetbreads using the flour, eggs and breadcrumbs and then deep fry until golden. Drain onto a j-cloth and season with coarse sea salt. Carve the goat into individual cutlets. Plate the components equally between 4 plates.