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.
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.