Season your goat racks the night before – or at least 2 hours ahead.
1â„4 teaspoon cumin seeds
1â„4 teaspoon caraway seeds
1â„4 teaspoon coriander seeds
1â„4 teaspoon fennel seeds
2 ground New Mexico, ancho or other
medium-hot dried chile
1â„2 teaspoon salt
2 eight-rib goat rib racks
3 cloves garlic, pounded in mortar and
pestle Olive oil
2 cups whole-milk yogurt
2 handfuls torn soft herbs such as chervil,
Persian mint, chive or parsley 2 handfuls arugula or watercress Juice from 1 lime or lemon
Pinch of sumac
1. Toast whole spices in small skillet over high heat, shaking pan constantly, until aromatic and slightly dark (1 to 2 minutes). Allow to cool.
2. Combine cumin, caraway, coriander and fen- nel seeds, chile and salt in small bowl. Season meat with spice mixture. Cover in plastic wrap, refrigerate overnight and up to several days.
3. In small bowl, mix two-thirds garlic with splash olive oil and rub all over meat. Bring meat to room temperature on counter, about 30 minutes. Mix remaining garlic with yogurt in small bowl. Sprinkle sumac on top.
4. Prepare medium-hot charcoal fire. (Meat should sizzle immediately.) Cook racks, meat side down, until browned, about 10 minutes. Flip and cook 8 minutes more. Racks should be bronzed with meat that’s firm to touch, with some pink in center. Let racks rest 10 minutes.
5. Dress herbs and arugula with olive oil, lime juice and salt to taste. Cut racks between ribs and serve with yogurt and herb salad.
— Russell Moore