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Outlaw Boers
Krista Darnell
Childress, Texas
Krista's Kabrito
by
Krista Darnell

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 450F (230C). 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 400F (200C) 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 225F (105C) 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

 

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