Slow Roasted Goat Rack Baked in Parchment
Slow-roasted rack of goat or lamb is like pot roast combined with fall-off-the-bone ribs. Perfect for a special occasion or when you don't want to worry about cooking to a specific temperature. Serves 2-4 as a light entrée.
Servings: 2 servings
Calories: 15kcal
Cost: 10
Equipment
- Baking Parchment
- 1 Baking sheet or cast iron skillet
Ingredients
Meat
Seasonings
- Kosher salt
- 1 tablespoon finely ground coffee
- 1 tablespoon ancho chili powder
- 1 teaspoon onion powder
- 2 teaspoons finely ground cumin
- 1 teaspoons fresh chopped thyme or ½ teaspoon dried thyme
Instructions
Trim and score the rack
- Using a paring knife, remove the half-moon shaped piece of cartilage from the shoulder, then score the fat just deep enough to penetrate it with a cross-hatch pattern to help fat render (see pictures above).
- Remove the connective tissue from the bottom of the rack (see pictures above-optional)
Rub and roast
- Season the rack all over with salt and fresh thyme if using. Mix the rub seasonings, then apply the coffee rub powder to the rack, turning the rack over in the powder to help it adhere.
- Put the rack bone-side down on the parchment, then sprinkle any remaining rub powder over the top. It should seem like an excessive amount of seasoning on top of the meat, but this will help make a delicious crust. Wrap the meat in parchment and refrigerate overnight (recommended) or cook.
- To cook the rack of goat, bake the packet in a pan (cast iron is great) to catch the fat for 4 hours at 250 degrees, then serve. (See below for tips on slicing/serving, as it will be delicate when it's done cooking)
Notes
Getting perfect slices
Cooked like this, the lamb will fall apart a bit as you serve it. For perfect slices, chill the lamb after cooking, then cut into slices and gently reheat. Making a pan sauce
To make a pan sauce from the dripping, scrape all of the drippings from the parchment into a small sauce pan, sprinkle over a tablespoon of flour and cook until lightly browned. Add 1/4 cup of white wine, cook down by half, then add 1 cup of lamb stock. Simmer until the sauce is slightly thickened, adjust the seasoning for salt, and serve. Cooking a whole goat leg
You can use this method with a whole leg, but you'll need to double the cooking time.
Cooked like this, the lamb will fall apart a bit as you serve it. For perfect slices, chill the lamb after cooking, then cut into slices and gently reheat. Making a pan sauce
To make a pan sauce from the dripping, scrape all of the drippings from the parchment into a small sauce pan, sprinkle over a tablespoon of flour and cook until lightly browned. Add 1/4 cup of white wine, cook down by half, then add 1 cup of lamb stock. Simmer until the sauce is slightly thickened, adjust the seasoning for salt, and serve. Cooking a whole goat leg
You can use this method with a whole leg, but you'll need to double the cooking time.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 66mg | Potassium: 88mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1186IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg