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Grilled rack of kid goat and wild garlic pesto

By March 30, 2018 , , ,

Not one, but two recipes this weekend. Call it an extra Easter Egg bonus! One recipe nicely complimenting the other and both bang in season. Kid goat has a similar taste to lamb but I think it has a lot more flavour and texture and is also a leaner meat. The pesto uses raw walnuts which add a lovely creamy texture and the wild garlic has a nice light tang which goes well with the grilled goat.

1 6 bone rack of kid goat (fat cap removed)
10ml oil for coating 
salt and pepper to taste

Set your BBQ up for direct cooking with the cast iron griddle at 180c
Coat the rack in oil and season with the salt and pepper
Place the rack on the griddle and cook for 3 minutes until you have a nice char, turn and repeat for the other side and then place the rack standing up and cook the bottom for a further 3 minutes
If you are cooking rare then 9-15 minutes and a core temp of 49c - 54c is what you are aiming for
If the rack happens to be quite large, it will take a bit longer to reach core temps, I would advise transferring the rack to a heavy bottomed cast iron pan and cover with foil if you wish to cook it for longer
Cook for 9-15 minutes (core temp 49c - 54c) for rare, 18 minutes for medium rare (54c - 60c) or 22 minutes Medium (60c - 66c)
Remove the rack to one side and allow to rest for 10 minutes in a warm place

You an also cook the rack in the oven
Before cooking in the oven, coat the goat in the oil and season with salt and pepper
In a pan sear the goat on a high heat on all sides to get a nice char
Place the goat in the oven at 180c and follow the instructions above for how you cook it to your liking

Pesto
150ml olive oil
100g wild garlic leaves
75g raw walnuts
100g grated parmesan
Juice of half a lemon
Salt and pepper to taste

Place all the ingredients except the salt and pepper in a blender or food processor and blend until you get a rough textured sauce
Season to taste with the salt and pepper

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