Lemon Pepper Goat Backstrap Salad

3 goat backstraps (approximately ½ pound each)

2 tablespoons olive oil

2 cloves garlic, crushed

juice and finely grated rind of 1 lemon

1 tablespoon cracked black pepper

sea salt

Place the oil in a large non metallic bowl with the garlic, lemon juice and rind, cracked pepper and a good sprinkling of salt. Mix until fully combined then add the meat and toss to coat in the marinade. Cover and refrigerate for 1 hour.

Preheat oven to 350°F. Drain the marinade from the goat (reserving marinade to baste) and place on an oiled wire rack in a baking dish lined with baking paper. Brush with a little marinade. Roast for 15 minutes or until cooked through, basting regularly with the marinade.

Remove the meat from the oven, cover and set aside for 10 minutes.

To serve, slice the meat and serve with a simple salad of cherry tomatoes, rocket and olives.