Recipe by Robert Molines from Bistro Molines.


  • Trimmed lean rack of goat

  • Thyme

  • Rosemary

  • Garlic

  • White Wine

  • Radicchio

  • Courgettes

  • Baby carrots

  • Artichokes

  • Cherry tomatoes


  • 1.

    Salt and pepper to taste

  • 2.

    Sear rack of goat in hot pan…sprinkle with thyme, rosemary and garlic

  • 3.

    Transfer to the oven, where you finish cooking the rack at 190oC for approx. 20 minutes.

  • 4.

    Heat olive oil in pan and sauté spring vegetables together

  • 5.

    Season with salt and pepper

  • 6.

    Take pan with goat juices…add a splash of white wine and reduce the liquid by 2 thirds.

  • 7.

    Plate the rack of goat, arrange vegetables on the plate and spoon the sauce over the top. Voila!

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