6ozforaged greenssuch as lambsquarters, or amaranth (spinach can be substituted)
1tablespoonheavy cream
A few scrapes of nutmeg
1tablespoonflour or equivalent
Kosher saltand pepper, to taste
1large eggplus one yolk
Reserved goat tallowas needed for cooking
White Beans with Sage
75cupscooked white cannellini beans1 15oz can
1large clove of garlicsliced thin
3-4large leaves of sagesliced ¼ inch
1tablespoonreserved goat tallow
Kosher salt and pepper
Instructions
Goat Rack
For the goat, cut a cross-hatch pattern in the fat cap to help the fat render and release while cooking. You will use the goat fat to cook the beans and green fritters. Liberally season the goat rack with salt and pepper and allow to rest for a few hours uncovered, in the fridge to dry out (optional).
Heat a heavy pan, like cast iron, until hot, then brown the goat rack well, slowly rendering the fat out until the fat cap is crisp on medium-medium high heat. Quickly flip over the goat rack to cook the other sides, then remove from the heat when medium rare, about 135F.
Remove the goat rack to a warm place while you cook the beans and fritters, and drain off the fat, reserving 1 tablespoon for the beans, and the rest for cooking the fritters.
To serve, plate the cakes and beans on a platter, with the goat rack in the middle, garnishing with fresh chives and lemon wedges.
Foraged Green Fritters
Have a basin of cold water ready, and bring a pot of salted water to a boil for 30-60 seconds, stirring well to help clean the greens in the process.
Remove the greens to the cold water, swishing them to cool and act as a double rinse. Remove the greens, chop finely, and mix with the remaining fritter ingredients.
Allow the fritter mix to rest for a few hours (optional)
Make cakes of about 2-3 tablespoonas each, about 1/2 an inch thick, and fry until well browned on each side in the goat tallow left over from cooking the rack.
White Beans with Sage
For the beans, add the garlic to 1 tablespoon of tallow, cook until lightly browned, but not burnt, then add the sage, cook for a minute more, add the beans, season to taste, mix, keep warm and reserve.
Notes
Rack of lamb can be prepared the same way as the goat.