Sunday, February 13, 2011

Frenched Rack of Baby Goat

Sprinkle salt, pepper and rosemary on both sides. Grill or broil (I did both, as my grill ran out of gas) until 145ºF internal. Served here with black beans, frozen spinach and mixed mushrooms sautéed in butter and goat fat, then salted. The mushrooms would have been even better with a pressed clove of garlic added during the final 30 seconds.

Mushrooms from River Valley Kitchens in Burlington, WI; beans from Three Sisters Garden in Kankakee, IL; meat from Mint Creek Farm in Stelle, IL. Spinach is grocery store organic.


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