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Spring Rack of Goat with Wild Greens and Ramp Butter

A rack of goat served with wild greens goats might like to eat, and delicious butter made from wild leeks. Serves 2
Course: Main Course
Cuisine: American
Keyword: Goat rib chops, Rack of goat, Ramps, Spring


  • 16 oz goat rack 2 bones per person, or roughly half a rack
  • 8 ounces fresh wild spring greens see note
  • Kosher salt and fresh ground black pepper
  • ¼ cup ramp butter see note
  • Fresh lemon juice, a few dashes to taste


Trim the rack and score

  • Trim some of the fat from the top of the rack of goat until there’s about ¼-1/8 inch, depending on your preference. Flip the rack over and remove the thin membrane from over the rib bones on the underside (optional, but typically done in restaurants).
  • Score the fat in a ½ inch cross-hatch pattern to help it to render and crisp. Cut the rack of goat in half to make two 2-bone chops, then season each chop all over with salt and pepper and allow to rest in the fridge overnight, uncovered (optional, but gives a richer flavor).


  • Wash the greens well and dry them, making sure to look over them for rogue blades of grass or other foreign objects.
  • If you’re greens are very young and are a size that can be twirled easily on a fork, leave them whole, if they are long, consider roughly chopping them.
  • Prepare a pasta pot or similar with a steaming basket and keep warm.
  • Preheat an oven to 350 F.

Cook the Chops

  • Put the goat chops fat-side down in a 10 inch cast iron skillet or similar, and heat on medium-high until the fat starts to render. Drain the fat as necessary (save it for making great fried potatoes, if you like).
  • Continue cooking the goat chops on the stove until the fat side is golden brown, then gently kiss the sides for a few seconds, then transfer to the oven, fat-side down, and cook for 10 minutes, or until a thermometer inserted in the center reads 135 F.

Finishing and serving

  • Remove the chops and allow to rest on a paper towel in a warm place for at least 5-10 minutes before slicing.
  • Meanwhile, steam the greens until just barely tender, trying not to overcook them. Very young greens may cook in 3-4 minutes, or until they're tender and taste good to you.
  • Melt the ramp butter in a butter warmer or in a container in the microwave and keep warm. Just before serving, add a dash of lemon juice.
  • To serve, divide the freshly steamed greens between two preheated dinner plates in a mound slightly off center near the top.
  • Cut each goat chop in half and arrange them, bones pointed up, then drizzle the greens with ramp butter, as well as the chops, garnish with a few sprigs of spring wild flowers if using, and serve with lemon wedges on the side.



Wild Greens 
I used nettles, campion, watercress, toothwort, dandelions, day lily shoots, and a few other plants, but you can use whatever you like. The garnish is a wildflower named spring beauty. If you don't have access to any wildflowers, it's fine to skip them.