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  • 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


  • 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)

Israeli Cous Cous 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

Finish 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