Crispy Slow-Cooked Goat Rack: Tender, Juicy, and Flavorful
Nutritional value per serving
Calories550kcal
Carbs5gram
Fat35gram
Protein45gram
Ingredients
- Goat rack (whole, with bones)1 kg
- Olive oil (extra virgin recommended for flavor)3 tbsp
- Garlic cloves (fresh, finely minced)4 pieces
- Fresh rosemary (finely chopped)2 tbsp
- Fresh thyme (finely chopped)2 tbsp
- Salt (kosher or sea salt)2 tsp
- Ground black pepper (freshly ground preferred)1 tsp
- Lemon zest (optional, for brightness)1 tsp
This recipe guides you through slow cooking a goat rack until it is incredibly tender and finished with a crisp, golden crust. Slow cooking breaks down the tough fibers in the goat meat, resulting in juicy, flavorful slices, while finishing under high heat or in a pan gives it a delicious crispy exterior. The total cost of ingredients is approximately $25 USD (around €22, £19, ₹2100), and the dish contains roughly 550 kcal per serving. This recipe fits a high-protein, gluten-free diet, and is of medium difficulty and takes about 2 and a half hours total (including preparation and cooking). The step-by-step instructions emphasize food safety, including reaching the recommended safe internal temperature for goat of 63°C (145°F) for medium, followed by a resting period. The instructions and tips will help those new to cooking goat or slow-cooked meats to succeed delightfully.
Preparation instructions
Prepare the Goat Rack
1Remove the goat rack from the refrigerator and allow it to come to room temperature for about 20-30 minutes. This step ensures even cooking. Meanwhile, preheat your oven to 130°C (265°F). Pat the meat dry with paper towels to help achieve a crispy crust later.
Make the Herb Marinade
2In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon zest if using. Mix well to form a fragrant marinade that will penetrate and flavor the meat.
Apply Marinade
3Rub the herb marinade all over the goat rack, making sure to cover all surfaces evenly. Place the rack on a roasting rack inside a baking tray to allow air circulation during cooking.
Slow Cook the Goat Rack
4Place the goat rack in the preheated oven and slow cook at 130°C (265°F) for about 1.5 hours. This low and slow method tenderizes the meat perfectly. Use a meat thermometer to monitor the internal temperature.
Check Internal Temperature
5Check the internal temperature by inserting a meat thermometer probe into the thickest part of the rack (avoiding bone). When it reaches 63°C (145°F), it is safe for medium-rare to medium, and safe to eat according to guidelines for whole cuts of goat. For medium-well, cook to 70°C (158°F). Always avoid cross-contamination by cleaning the thermometer probe immediately after use.
Rest the Meat
6Remove the goat rack from the oven and tent loosely with aluminum foil. Let it rest for at least 15 minutes. Resting allows juices to redistribute, making the meat juicy and tender when sliced.
Crisp the Exterior
7For a crispy crust, increase oven temperature to 220°C (425°F) or preheat a skillet over medium-high heat. If using the oven, return the rack to the hot oven for 7-10 minutes until the exterior crisps up but avoid overcooking inside. If using a skillet, sear each side of the rack briefly to create a crispy crust.
Carve and Serve
8Slice the rack between the bones into individual chops. Serve immediately with your choice of sides. Enjoy your tender, crispy slow-cooked goat rack! Remember to discard any juices that have dripped and clean surfaces promptly to avoid cross-contamination.
Cooking Tips
1Use a reliable meat thermometer to monitor internal temperature for safe and perfect doneness every time.
2Allowing the meat to come to room temperature before cooking helps it cook evenly throughout.
3Avoid puncturing the meat repeatedly which can release juices and dry out the meat.
4If goat rack is unavailable, lamb rack can be used as a substitute with similar cooking methods.
5Resting the meat after cooking is crucial to keep it juicy and flavorful.
Equipment Needed
- Oven
- Roasting rack and baking tray
- Meat thermometer
- Small mixing bowl
- Sharp knife
- Cutting board
- Skillet (optional, for crisping)
Shopping List
- [ ] 1 kg Goat rack (~$20): Choose rack with fresh red-pink color, avoid any off or sour smell.
- [ ] Olive oil (~$0.50 for 3 tbsp): Extra virgin offers best flavor and richness.
- [ ] 4 Garlic cloves (~$0.20): Select firm, dry cloves without sprouts.
- [ ] Fresh rosemary (~$1): Pick bright green, fragrant sprigs.
- [ ] Fresh thyme (~$1): Choose vibrant, unblemished leaves.
- [ ] Salt (~$0.10): Use kosher or sea salt for better seasoning control.
- [ ] Black pepper (~$0.10): Prefer freshly ground for best aroma.
- [ ] Lemon (optional, for zest) (~$0.50): Choose firm, bright yellow lemons free of blemishes.
Total Estimated Cost: ~$23.40
Remember to check your pantry for staples like oil and spices before shopping!
FAQ
What internal temperature should slow-cooked goat meat reach for safety?
Goat meat should reach an internal temperature of 63°C (145°F) to be safe for medium doneness, followed by resting. For more well-done meat, cook to 70°C (158°F). Always use a meat thermometer to check.
Can I prepare this recipe without a roasting rack?
Yes, if you don't have a roasting rack, you can place the goat rack directly on a baking tray, but the underside may not crisp as well. Use a wire rack if possible for even cooking and crispiness.
How do I avoid tough goat meat?
Slow cooking at low temperatures breaks down connective tissues, tenderizing the meat. Avoid cooking at high heat directly for too long, and always let the meat rest after cooking to keep it juicy.
Can I marinate the goat rack longer?
Yes, marinating the goat rack for a few hours or overnight in the refrigerator can deepen flavor. Be sure to bring to room temperature before cooking for even results.