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Recipe by Robert Molines from Bistro Molines.
Salt and pepper to taste
Sear rack of goat in hot pan…sprinkle with thyme, rosemary and garlic
Transfer to the oven, where you finish cooking the rack at 190oC for approx. 20 minutes.
Heat olive oil in pan and sauté spring vegetables together
Season with salt and pepper
Take pan with goat juices…add a splash of white wine and reduce the liquid by 2 thirds.
Plate the rack of goat, arrange vegetables on the plate and spoon the sauce over the top. Voila!
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