Skip to main content
01 Jun 2021

Lemon goat ‘en papillote’

Lemon goat ‘en papillote’
Rustica by Theo Michaels, published by Ryland Peters & Small (£16.99). Photography by Mowie Kay © Ryland Peters & Small

Theo describes this dish as: “Something of a Trojan horse… en papillote, the French term for cooking food in a parcel of parchment or foil, is in this instance concealing Hellenic notes of lemon, oregano, sweet prunes and goat neck fillets, slow cooked for a meltingly delicious, gift-wrapped meal. This recipe serves two, but simply double up if you need a meal for four people. If goat isn’t your thing, this recipe also works brilliantly with lamb neck fillets (but they must be fillets, not neck with the bone).”

Serves: 2
Takes: 4 hrs


olive oil, to drizzle
60g dried yellow split peas
2 new potatoes, thinly sliced
4 small spring onions, whole
10 fine green beans, trimmed
3 soft, pitted prunes, halved
2 ripe tomatoes, thinly sliced
2 garlic cloves, chopped
125ml dry rosé or white wine
2 teaspoons dried oregano 
400g goat neck fillet
60ml passata 
10g butter
2 lemons, finely zested, plus lemon wedges to serve
a few pinches of chopped flat-leaf parsley
chunks of rustic bread, to serve


  1. Heat oven to 180C, 160C fan, gas 4. Cut out two squares of tin foil and two squares of baking parchment, each around 45x45cm. Lay out the tin foil sheets on a work surface, then place the parchment squares on top, ready to fill and parcel up.
  2. Drizzle a little olive oil into the middle of each baking parchment square, then pile half the yellow split peas into the centre of one square and the remainder into the centre of the other square. Do the same with the potatoes, spring onions (bent in half), green beans, prunes, sliced tomato (reserving two slices for later) and garlic. Gently pour the wine over the two piles, then dust with a pinch of the oregano and season with salt and pepper.
  3. Season the goat neck fillets all over with salt and pepper, dust with the remaining oregano and place on top of the piles of vegetables. Spoon half the passata over each fillet, add the reserved sliced tomato, then dot with the butter, sprinkle with the lemon zest and finish with the flat-leaf parsley. 
  4. Bring the sides of the first baking parchment square together, then twist the ends to seal. Bring up the edges of the tin foil square and hug it around the parchment package to hold everything in place. Repeat to make the second parcel. 
  5. Put the parcels on a wire pizza rack set on top of a baking sheet (this will help the hot air circulate under the parcel) and cook for 3 hrs. Remove from the oven and leave to rest, unopened, for at least 15 mins, by which time the meat will be rested and tender.
  6. Set each parcel in a shallow serving bowl along with the lemon wedges. Serve with some rustic bread for mopping up the juices.

Follow us on Instagram