Roasted Capretto Rack with Salsa Verde
What could be more perfect to play against the flavours of goat ribs than the zing of a fresh Salsa Verde? When you have meat this tender, keeping it simple really is the best!
Serves 4 people
Ingredients
- Rack of goat
- Rosemary
- Garlic
- Extra virgin olive oil
- Salt & Pepper
- Basil, Parsley and mint
- Capers & gherkins
- Red wine vinegar
- Dijon mustard
Preparation
- Step 1 Sear the goat rack in an oven-proof skillet. You sear the rack before roasting to get some colour on the meat, because the roasting time is too short for the surface to get browned in the oven.
- Step 2 Arrange rack now in the skillet and place in the oven. Roast in a 180°C oven until you reach your desired level of doneness. It should take approx 15 minutes for 2 x 800g racks to reach 57°C, the target internal temperature for medium-rare.
- Step 3 After removing the meat from the oven, add butter, smashed garlic, and a sprig of rosemary to the pan. Baste the rack all over with the mixture.
- Step 4 Let the meat rest for 5 minutes before serving to allow the juices to redistribute for a juicier flavor.
- Step 5 To make salsa verde, simply blend all the remaining ingredients using a stick blender or food processor until it forms a smooth puree. This should take no longer than 10 seconds, depending on the method used. If you prefer a coarser and more rustic finish, feel free to stop blending sooner.
For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0429 777 883