ROAST SHOULDER OF GOAT WITH NORTH AFRICAN FLAVOURS, MOGHRABIEH & FETTA-STUFFED ZUCCHINI FLOWERS

After a few days exploring Asian flavours, I felt the need to travel again. The caravan stopped in North Africa. I marinated a shoulder of goat in olive oil, lemon juice, garlic, thyme & allspice. This was then slow-roasted at 150C for a couple of hours, then uncovered and finished at 200C for about 45 minutes. The meat was soft, juicy and rich. One of the vendors at the local markets had male zucchini flowers. Here in Australia, it's more common to see female flowers attached to young fruit. I stuffed these with fetta, dipped them in a thin batter then in panko crumbs and shallow fried them in grapeseed oil. The whole lot was served on a bed of moghrabieh flavoured with preserved lemon. If you haven't encountered moghrabieh, you're in for a treat. They are a relative of couscous - basically pasta balls the size of ocean trout roe.

ROAST SHOULDER OF GOAT WITH NORTH AFRICAN FLAVOURS, MOGHRABIEH & FETTA-STUFFED ZUCCHINI FLOWERS