Using Kid meat is a brilliant addition that increases the nutritional value of this classic that is always a comfort to eat.  You can serve with tagliatelle if you would prefer and if you don’t want as much heat in the sauce reduce the spices and taste as you add!  This is perfect for a mid-week supper and reheats very successfully so is great for batch cooking.

Preheat the oven to 180C

Roughly chop the herbs and garlic and mix in a small bowl with some salt, pepper and 1 tablespoon of olive oil. Spoon over the rack and rub into the meat well. Heat a heavy-duty frying pan (preferably that will go into the oven), place the rack, skin side down into the pan to crispen up and render and fat. Cook for around 5 minutes checking not to brown the skin too much.

Turn the meat over and cook for one minute on this side place into the oven and roast for 20 minutes. Take out of the oven and cut into the meat slightly, it should be pink in the centre. Stand for 5 – 10 minutes before serving maybe with a crisp salad and red chilli dressing.

Serves 2

1 rack of kid, French trimmed
4 sage leaves
2 sprigs of rosemary, picked
4 sprigs of thyme, picked
3 cloves of garlic, peeled



French Rack

French Rack – such a treat this is a show stopper and is best cooked pink