Goat Rack on the Grill

Chef Ben Spangler.

Want a show-stopping cut of meat to prepare? One of our 100% grass-fed goat racks are as fun to prepare as they are to serve, as rack is the most tender and succulent cut on the animal. This recipe has a wide variety of traditional ingredients to complement the rack of goat without over powering it: ginger flavored roasted carrot puree, Isaeli couscous, vegetables and aromatic herbs, but you can certainly make it without the couscous base if desired for a simpler option. And, or course, rack of lamb may be substituted in this recipe.

This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.

Rack of Goat Plated
Rack of Goat with


Couscous ingredients on tray
Couscous ingredients. Photo by Ben Spangler.

Shepherd Song Farm 8-rib rack of goat
1 diced red onion
8 oz roasted carrots
1 sliced roasted carrot, raw
1 lemon
1 cup Israeli couscous
2 cups water
1 oz unsalted butter
2 garlic cloves
1 Tablespoon paprika
2 Tablespoons golden raisins
1 fennel bulb
3 bay leaves
2 oz fenugreek leaves (optional)
1 oz mint
3 chive sprigs
1 parsley sprig
1 ginger root, thumb-size
2 oz olive oil
2 Thai chilis
Kosher salt, as needed, to taste
Fresh ground black pepper, to taste
Butcher string
Mortar & pestle (optional, a food processor can also be used to make the rough carrot puree.)

French the Goat Rack (optional) 

  • Slice in between goat rack bones half way down
  • Use butcher string to pull off excess meat, this is called Frenching (watch video at end of recipe)
  • Truss goat rack (watch video at end of recipe)
  • Season rack with paprika, Kosher salt and pepper (light coating)

Preparing rack of goat for grill
Preparing rack of goat for grill. Photo by Ben Spangler.

Couscous preparation
Mise-en-place for our couscous dish. Photo by Ben Spangler.

Israeli Couscous and Vegetables

  • Thinly slice about 2 Tablespoons of ginger root and then chop finely
  • Add carrots and ginger to mortar & pestle and mill
  • Add 1 oz olive oil and water as needed
  • Season with salt and pepper  and reserve
  • Dice red onion
  • Thinly slice fennel bulb, carrots mixture & Thai chili
  • In a separate pan heat oil add red onion, fennel, Thai chili, bay leaves, garlic & parsley
  • Lightly saute then add couscous and cook until lightly toasted (about 2 minutes)
  • Add water as needed and cook the couscous mixture until tender
  • When mixture is tender and water is absorbed add butter, carrot slices, fenugreek leaves, paprika & lemon juice
  • Season with salt and pepper to taste and reserve


Goat Rack on grill
Goat Rack on grill. Photo by Ben Spangler.

Grill and Serve

  • Grill goat rack on a low fire
  • Slow cook on the grill allowing the smoke to bathe the meat
  • When the meat starts to render through (fat becomes translucent) place on high heat and sear to internal temperature 125-130 F
  • Allow to rest
  • Remove twine, cut into double or triple bone servings
  • Serve on the vegetable mix

Full Recipe Video of Goat Rack on the Grill

Video by Chef Ben Spangler