Kid GoatModernist

Rack of kid goat, with Gran Luchito honey and herb crust

This is a lovely recipe that utilises the beautifully tender kid-goat rack and smoky Gran Luchito honey. The herb crust gives a nice crispy texture, and I used a water-bath to cook the rack sous-vide, but you could cook it in the oven as an alternative.

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If using the oven, seal the rack in a hot pan on all sides then leave to cool. Brush on the honey and roll in the breadcrumbs and finish in the oven for 10-15 minutes until the desired doneness is achieved. I suggest a core temperature of 55℃ for a nice pink centre. I strongly recommend investing in a digital probe thermometer to measure core temperatures, it takes the guess work out of your cooking and will give you confidence of perfect results. You can find one online for around £15 and it will become an invaluable tool in the kitchen.

Rack of kid goat, with Gran Luchito honey and herb crust
Print Recipe
Servings Prep Time
3 30 minutes
Cook Time
1 hour
Servings Prep Time
3 30 minutes
Cook Time
1 hour
Rack of kid goat, with Gran Luchito honey and herb crust
Print Recipe
Servings Prep Time
3 30 minutes
Cook Time
1 hour
Servings Prep Time
3 30 minutes
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Pre-heat the water-bath to 55℃
  2. Trim of the excess fat from the rack and scrape away the meat from the bones if you want to, for presentation
  3. Season the rack with salt and pepper and place in a vac-pack bag. Vacuum seal and place in a water-bath for 1 hour.
  4. Put the rest of the ingredients in a food processor and blend together to a fine crumb
  5. Brush the top of the cooked rack with the Gran Luchito Honey. Spread the crumbs out onto a plate and roll the rack in them for an even coating
  6. Place the rack under a very hot grill until the breadcrumbs are golden, then let it rest for a couple of minutes under some foil
  7. To serve, you can slice off the cutlets to reveal the perfectly even pink centre
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