Amy Schilling supports local future farmers by buying goat, lamb, and pork lovingly raised by kids in Park County 4-H and proves an elegant meal can come from the freezer. These Li’l Goat Lollies are quick, easy, and satisfying.
To find meat producers in Gallatin and Park counties, check out these websites, respectively:
SERVES 4
2 (1½-pound) goat racks
3 tablespoons Dijon mustard
2–3 garlic cloves, diced
2 tablespoons chopped fresh rosemary
1 teaspoon coarse salt
½ teaspoon black pepper
1 teaspoon olive oil
Preheat grill to 400°F for indirect cooking. Rub both sides of the goat racks with Dijon mustard. Set aside. Combine garlic, rosemary, coarse salt, pepper, and olive oil in a bowl to make a paste. Using your fingers, press the paste into the mustard on the meaty side of the rack. Cook immediately or cover and refrigerate for up to 4 hours.
Grill meat-side down for 4–6 minutes on direct heat. Turn meat and move to the indirect heat side of the grill for an additional 8–10 minutes, or until the meat reaches an internal temperature of 120–125°. Remove from heat, cover with foil, and let rest for 10 minutes before serving.
Note: This recipe works for lamb chops, too.
