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Apricot and pistachio stuffed goat loin

Apricot and pistachio stuffed goat loin



Prep Time


Cook Time



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.
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