Live Real. Eat Real.

Rack of Goat

Yes, another goat recipe.  A good one (I’ll have another one next week, too).

Our anniversary was Monday and I was going to cook this Rack of Goat, but I was (am) in the midst of a bad bout of insomnia, and by the time dinner rolled around I was just exhausted so Beloved made some delicious hamburgers sans buns along with some of our home-canned green beans.  So I made it Tuesday, and am glad I waited because it benefited immensely from the long marinade.

I have to tell you, I love goat.  Much of the rest of the world – just about every place except the United States, Canada and northern Europe – eats quite a bit of goat, and it is a staple in Africa, Asia and South/Central America.  It has a reputation of being gamey, but depending on how it’s raised (we know our goat farmer!) and is prepared, it can be quite mild in flavor – so far, so good for us.  It’s classified as a red meat, but is very lean and benefits from slow cooking at low heat.

This is a classic preparation for rack of lamb, so you could use it for that meat, but it works beautifully for the goat as well.  An oven safe meat thermometer is very useful here; I roasted ours to an internal temperature of 140 F – slightly rarer than medium – and the more rare pieces were a tiny bit chewy, so I recommend roasting it to 145 F.  Of course, that’s just our preference (Beloved thought it was a tiny bit too rare as well), so if you prefer your goat on the more rare side, roast to 135 F for medium rare.

I served this with roasted beets, peeled, cubed and finished in a saute pan with some sherry vinegar, then tossed with some roasted Japanese sweet potatoes and shallots.  Just delicious.

Rack of Goat

Rack of Goat

serves 2

1 1/2 pound Frenched rack of goat (about 8 ribs)
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly-ground black pepper

Whisk the olive oil, salt, pepper, thyme and rosemary together in a small bowl until well-blended. Place the rack of goat in a heavy plastic zip-lock bag; pour the marinade over. Squeeze all of the air out of the bag and seal, then turn over and massage to coat the goat evenly. Refrigerate 24 hours, or at least overnight.

2 hours before cooking, remove the goat from the refrigerator and bring to room temperature; wrap the exposed ribs in aluminum foil to prevent burning. Preheat the oven to 400 F.

Place the goat, fat side up/bone side down, on a shallow, foil-lined baking sheet and roast for 10 minutes. Turn the oven off, and leave the door open for 5 minutes. Insert an oven-safe meat thermometer lengthwise through the center of the goat, avoiding the bone. Turn the oven back on and roast at 300 F until it reaches an internal temperature of 135 F for medium rare or145 F for medium. Remove from the oven. tent loosely with foil and allow to rest for 10 minutes.

Carve between the bones, making separate “lollipops,” and serve.

Nutrition (per serving): 433 calories, 25.6g total fat, 129.3mg cholesterol, 657.2mg sodium, 899.5mg potassium, 1.6g carbohydrates, <1g fiber, <1g sugar, 47g protein.

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