1 Two hours before cooking, make small slits in the kid rack and insert a few spring garlic stems. Season with salt and pepper, add your lemon thyme, drizzle with olive oil. Cover with plastic wrap and refrigerate.
2 In a pot, combine the remaining cleaned spring garlic, onions, washed potatoes, and carrot batons. Season with sea salt, add a good knob of salted butter, and add enough water to just cover everything. Cook for 18 minutes, then turn off the heat and cover.
3 One hour before serving, preheat your oven to 445°F (230°C) (450°F). Place your kid rack in a ceramic or earthenware dish, pour the marinade over it, and drizzle with a bit more olive oil. Once the top is nicely browned (about 8 minutes), arrange your drained vegetables around it, reserving the cooking liquid. Lower the oven temperature to 355°F (180°C) (350°F) and continue cooking for 5 minutes. Pour 4 tablespoons of the cooking liquid around the meat, then turn off the oven and leave the door slightly ajar for at least 10 minutes to rest.
4 Arrange the vegetables in the center of your serving platter, slice the racks, and arrange them overlapping around the vegetables. Drizzle with a little of the pan juices and serve the rest on the side.
Whatever you do, don't throw away that cooking liquid: toss it with some pasta and a few fresh vegetables and you've got dinner ready. The trap with kid rack is overcooking it. The meat is lean and dries out fast. Here we go: 8 minutes at 230°C to brown, then 5 minutes at 180°C with the vegetables, then we're done. That 10-minute rest with the oven door cracked open is non-negotiable. That's when the fibers relax and the juices redistribute. Not one extra minute in the heat.
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