Gastronomixs

Rack of goat with garam masala herb crust

This is a classic preparation which is often used on lamb. The garam masala in the herb crust adds some extra spiciness to the goat meat.

Creation by Nick Brink, ROC Friese Poort, Sneek, the Netherlands.

Rack of goat with garam masala herb crust

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Ingredients

2

 

racks of goat

200

g

aged cheese

1

 

white baguette, a few days old

25

g

parsley

20

g

basil

20

g

mint

1

clove

garlic

25

g

garam masala

30

g

almonds

As needed:

 

sunflower oil

Preparation method

  • Finely grind the aged cheese, baguette, parsley, tarragon, mint, garlic, and almonds in a thermo blender.
  • Add the sunflower oil drop by drop until you have a smooth but firm mixture.
  • Place a little of the mixture between two sheets of baking paper and roll out to the required thickness.
  • Allow to firm up in the freezer and cut into the required shape.
  • Fry the racks of goat until cooked to satisfaction.
  • Cut a piece of the herb crust to size and place on the meat.
  • Gratinee briefly under a salamander grill.

Serving suggestions

  • As a component in a main course with lentil, chickpea, aubergine, or courgette components.
  • As a component in a main course with aubergine, caper, lemon, and garlic components.

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