This is the quick approach from Bruce Weinstein & Marc Scarborough and their GREAT cookbook, Goat. Wonderful recipes and fun to read as they have a great sense of humor as well. Another good option for the racks is the slow roast approach, resulting in meat that falls off the bone.
Adjusted a bit from their recipe.
Ingredients
1 rack of goat (just multiply if doing more)
2 Tablespoons good mustard
1/3 cup breadcrumbs or other crusty substitute
1/3 cup ground nuts (walnuts or hazelnuts are great)
1 teaspoon minced herbs – sage, parsley or thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Preheat oven to 375 degrees.
Rub mustard on the meaty side of the rack, onto the bones on that side but you don’t need to bother with curved bone- only side, but if you have extra coating go ahead. Mix rest of ingredients in a bowl and then press this mixture onto the mustard coated meat. Set the coated goat racks coating side up in a heavy roasting pan or oven safe skillet. Roast until thermometer in the thickest part reads 140-145 degrees. Probably 20 minutes but with our pasture raised, small racks could be less. Start checking after 15 minutes.
Then remove pan from oven and transfer goat rack to a cutting board. Let rest for 5 minutes. Best explanation as to why that I’ve read in a long while, from authors, “Here’s why: As meat roasts, internal juices are squeezed out by toughening and flattening muscle fibers: when it sits for awhile, the fibers relax and the juices slip back between the fibers , giving you a more flavorful dinner.”
To serve, cut between the bones with a good knife, separating the chops.