editor's note: This is another in the series of recipes contributed by Krista Darnell. We'll be featuring her recipes on a weekly or biweekly unscheduled schedule.
The most common question people
ask me when they find out I raise
goats, is "Why". When I tell them I eat
them, the next question is always,
"HOW?". They invariably tell me
about such and such time when they
ate goat and it was horrible. Dry and
stringy are usually the words they use
to describe it. This is like driving a
wrecked Viper and then deciding all
Vipers drive like crap. Goat will easily
dry out if overcooked, but that's not
to be blamed on the goat. Sticking it
in the oven and then running off to
play in chat rooms will not contribute
to a juicy dinner.
Roman Roast Goat with Rosemary and Garlic
Yield 4 servings
2 racks of goat, 8 chops per rack
[about 4 lb (2 kg) total weight]
1/4 cup (2 fl oz/60 ml) sunflower or canola oil
Small fresh rosemary sprigs
Garlic cloves, cut into quarters lengthwise
2 cups (16 fl oz/500 ml) full-bodied Italian white wine
[as needed to taste]
Freshly ground pepper
Salt
Lemon wedges
Using a sharp knife, score the fat on the top surface of the goat to
prevent curling and shrinking. In a large frying pan over high heat,
warm the oil. When hot, add a goat rack and brown on all sides,
about 5 minutes. Place the rack, bone side down, in a large
roasting pan. Repeat with the other rack.
Preheat an oven to 450¡F (230¡C). Place rosemary and garlic
between the chops, pushing them to the bottom where the bones
are cracked and using whatever amount suits your taste. Stud the
scored surface with rosemary and garlic as well. Pour white wine
over the chops into the pan to a depth of 1/4 inch (6 mm) and
grind pepper over the racks.
Place in the center of the oven, immediately reduce the heat to
400¡F (200¡C) and roast, basting once with the wine, until golden
brown, about 1 hour.
Remove the pan from the oven, baste the goat again with the wine
and cover with aluminum foil. Return to the oven and continue to
roast for 20 minutes. Remove the foil, baste again, and continue to
roast the goat, uncovered, until the surface is deep brown and
crisp, about 10 minutes longer.
Transfer the goat to a cutting board and let stand for 15 minutes
before carving. If the goat becomes cool, warm in a 225¡F
(105¡C) oven for 2-3 minutes just before carving. Carve into
chops and distribute among warmed individual plates. Season to
taste with salt and pepper and garnish with lemon wedges.
Enjoy!
Krista
Outlaw Boers