Mediterranean rack of goat with spring vegetables

RECIPE BY ROBERT MOLINES FROM BISTRO MOLINES, HUNTER VALLEY

SERVES 2

olive oil

2 x lean goat racks, 8 points each, trimmed

4 thyme sprigs

4 rosemary sprigs

3 garlic cloves, sliced

½ radicchio heart, cut in half lengthways

2 baby zucchini (courgettes)

2 baby carrots

8 baby artichokes

6 cherry tomatoes

125 ml (4 fl oz/½ cup) dry white wine

Preheat the oven to 190°C (375°F/Gas 5). Heat a splash of olive oil in a frying pan, then sear the racks of goat. Transfer to a roasting tin, sprinkle with the thyme, rosemary and garlic and cook the goat for about 20 minutes.

Heat a splash of olive oil in another frying pan and sauté the spring vegetables together. Season with salt and pepper and continue to cook until the vegetables are tender.

When the goat is cooked, remove from the pan to rest. Leave the herbs and garlic in the pan along with the juices. Place the pan over medium heat and deglaze with the white wine and simmer until reduced by two-thirds.

Plate each rack of goat on a serving plate, arrange the vegetables next to it and spoon the sauce over the top. Voila!

Goats have been the mainstay of some Mediterranean communities for centuries. They provide milk which is used for cheese and yoghurt and, of course, they are great eating.