Roasted rack of kid goat with honey and spearmint

May 11, 2012

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.


Serves: 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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