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Lemon and Rosemary Kid Goat Rack

Lemon and Rosemary Kid Goat Rack

Serves pea 2 Clock icon 20 minutes (plus an hour marinating)
Rack of kid goat is beautifully tender and flavoursome, and works wonderfully with the flavours of lemon and rosemary. A rack makes a great supper for two, served with creamy cannellini beans.

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Here's how you do it

  1. Massage the rosemary, garlic, lemon zest and juice and olive oil into the kid goat rack and leave to marinate for an hour out of the fridge, covered.
  2. Preheat the oven to 180℃. Season the goat rack with salt and pepper. Sear it on all sides in a hot pan with a glug of oil. Transfer to a roasting dish and cook for 10-15 minutes, until it is cooked through but still pink and juicy. Rest for 10 minutes, covered.
  3. Slice the rack through the ribs and serve on top on creamy cannellini beans, with rosemary sprinkled on top.


  • pasture raised rack of kid
  • 10g rosemary, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 2 lemons, zest and juice
  • 2 tbsp olive oil
  • 1/2 tbsp salt
  • a few twists of freshly ground black pepper

Suitable for

  • Gluten free
  • Dairy Free