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BBQ Goat Loin With Smoked Goat’s Curd, Wild Garlic Pesto & Roasted Red Onions

James Cochran
Recipe by James Cochran

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  • Prep 1h 35 mins
  • Pre-Heat Time: 14 mins
  • Cook Time: 28 mins
  • Total 2h 17 mins
  • Easy
  • Serves 4

Try something different with your barbecue by being a bit more adventurous with your meat choices. This delectable goat loin recipe using the Ninja Woodfire is the perfect place to start!

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Soybeans
  • Contains Tree Nuts
  • Contains Fish

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Soybeans, Tree Nuts, Fish

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  • 1.2kg kid goat loin
  • Sea salt and ground black pepper, as desired

Goat’s Curd

  • 500g goat’s cheese
  • 2 garlic cloves, peeled, minced
  • 25ml truffle oil 
  • Sea salt and ground black pepper, as desired

Wild Garlic Pesto

  • 100g flaked almonds
  • Bunch of wild garlic, picked and finely chopped, plus extra to serve
  • 2 garlic cloves, finely minced
  • 1 lemon, zested 
  • Pinch of Maldon Sea Salt
  • 1 chilli, finely chopped
  • 5 tbsp vegetable oil

Roasted Red Onions

  • 8 red onions, peeled, halved
  • 5 tbsp fish sauce
  • 1 tbsp sumac 
  • 100g soy sauce 
  • 4 garlic cloves, peeled, bashed
  • 5 tbsp vegetable oil

Utensils

  • Piping Bag
  • Step 1

    Make the goat’s curd, install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.  

  • Step 2

    While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid. 

  • Step 3

    Turn dial to GRILL. Select WOODFIRE FLAVOUR. Set temperature to HI and set time to 5 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 9 minutes). 

  • Step 4

    When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place the goat’s cheese onto grill. Close the lid to begin cooking. 

  • Step 5

    When cooking is complete, open lid, remove cheese and allow it to cool. Then in a blender, blitz with the garlic, truffle oil and season as desired. Transfer mixture to a piping bag and chill in the fridge until needed. 

  • Step 6

    To make the pesto, start by smoking the almonds. Place Crisper Basket on grill and turn dial to BAKE. Set temperature to 170°C and set time 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes). 

  • Step 7

    When the unit beeps and “ADD FOOD” is displayed, open lid and place almonds in the Crisper Basket. Close the lid to begin cooking.  

  • Step 8

    Check almonds after 6 minutes. When cooking is complete, the almonds will be golden brown. Open lid and remove almonds from basket. Allow to cool then in a blender, blitz with the remaining pesto ingredients. 

  • Step 9

    Turn grill dial to ROAST. Set the temperature to 200°C and set time to 15 minutes. Select START/STOP to begin preheating, (preheating will take approx. 2 minutes). 

  • Step 10

    While the unit is preheating, score the goat loin with a sharp knife. Season with sea salt and pepper on both sides.  

  • Step 11

    When unit beeps and “ADD FOOD” is displayed, open lid and place goat and onions face-side-down on the grill. Close lid to begin cooking.  

  • Step 12

    Mix the remainder of the roasted onion ingredients together in a barbecue-safe pan. Open grill lid, and using silicone-tipped tongs, add the onion halves to the pan, then place the pan onto the grill to cook alongside the goat then close lid. 

  • Step 13

    After 10 minutes, open the lid and spoon the roast onion juices over the goat. Using tongs, press down on both sides of the grill so you get caramelisation all over. When cooked to your liking, transfer to a wire rack to cool, rest for 8 mins.  

  • Step 14

    Once rested, carve the goat into slices. To serve, spoon some goat’s curd onto each plate, then top with three slices of goat and a sprinkling of the extra wild garlic. Add two or three onions halves, pouring over any extra sauce from the pan, and a little wild garlic pesto on the side.