Goat Rack and Leg
- Total Time:
- 2 hr
- 1 hr
- 30 min
- 30 min
- 8 servings
- 6 guajillo chiles, seeded
- 6 ancho chiles, seeded
- 6 cascabel chiles, seeded
- 2 bone-in racks of goat (2 to 3 pounds total) bones frenched
- 2 legs of goat (4 to 5 pounds total)
- Olive oil
- 4 tablespoons butter
- 16 cippolini onions
- Braising liquid from the Barbacoa of goat shoulder recipe
- 16 butterball potatoes, "C" size
- Banana leaves
- Sea salt
- 24 long chives
- Freshly ground black pepper
Preheat the oven to 350 degrees F.
Roast the guajillo, ancho, and cascabel chiles on a pan in the oven until toasted and aromatic. Let cool; they should be crispy. Grind them in a spice grinder. Season the outside of the racks and the legs with the ground chile powder.
Reduce the oven temperature to 300 degrees F.
Heat the 2 tablespoons olive oil and 2 tablespoons butter in a saute pan. Brown the cippolini onions on both sides, and then deglaze with the some of the liquid from the Barbacoa. Braise in the oven, turning them occasionally to glaze them, until very tender.
Cut each potato in half and use a melon baller to make 32 little balls. In a saute pan, brown the potatoes on both sides in 2 tablespoons each olive oil and butter, then deglaze with more of the liquid from the Barbacoa. Braise in the oven, turning over occasionally to glaze them well, until very tender.
Season the leg of goat with salt. Heat some olive oil in a roasting pan over medium-high heat and sear the leg on all sides until well browned. Wrap in banana leaves. Roast until it reaches an internal temperature of 130 degrees F, 25 to 30 minutes. Let rest.
Season the racks of goat with salt. Heat some olive oil in a roasting pan over medium-high heat and sear the racks until well browned. Roast in between banana leaves until it reaches an internal temperature of 125 degrees F for medium rare, about 6 minutes. Let rest.
To plate: Divide the cippolini and potatoes evenly among 8 broad rimmed bowls. In each bowl, arrange a portion of the Barbacoa (see Barbacoa recipe), a slice of the roasted leg, and a rack chop with the bone. Sprinkle the cut side of the meat with sea salt. Use the braising liquid from the Barbacoa to fill the well of the bowl and provide the sauce for the dish. Garnish with 3 chives and freshly ground black pepper.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Alejandro Ayala
Recipe courtesy of Emeril Lagasse