Roasted rack of kid goat with honey and spearmint
Photo by Electric Monk
A fantastic dish with aromas of honey, garlic and spearmint. You can use the oven to bake a side dish while the rack is being roasted. Just place baby root vegetables in a baking pan at the bottom of the oven; the fat and marinade dripping from the rack will coat them with a fine layer of amazingly tasty gravy.
Make sure to have your butcher crack the backbone, so that you'll be able to easily separate the ribs after roasting them.
4
- 1 rack of kid goat chops, backbone cracked
- 6 garlic cloves, finely chopped
- 3cm ginger, finely chopped
- 2 spoons of honey
- 100ml semi-dry white wine
- 1 chili pepper, finely chopped
- 50ml olive oil
- 2 branches of spearmint
- fresh ground black pepper
- Atlantic sea salt
- Mix the honey, wine, olive oil, ginger, garlic, chili, salt and pepper together and marinate the rack for a few hours in room temperature
- Preheat your oven to 250C, then switch to broil mode at maximum power. Place the rack on a wiretray in the middle of the oven, placing a pan underneath it to catch the dripping fat and other liquids. You can place beets, potatoes, garlic, onions or other root vegetables in the pan - they'll taste fantastic
- Bake for 15 minutes, braising with the marinade from time to time; after 15 minutes, flip the rack over and bake for another 15 minutes.
- Take the rack out of the oven, let it rest for a few minutes, separate to chops and serve immediately.
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All recipes (c) Shai Yallin. All photographs (c) Keren S.
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It’s also important to
It’s also important to remember that cooking at home can play a big part in bringing your family closer together.-Theodore Stroukoff