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
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.
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.
Slice the rack through the ribs and serve on top on creamy cannellini beans, with rosemary sprinkled on top.