Sides for rack of goat?
I picked up some thick individual chops from a rack of McCormack ranch goat (via Café Rouge). Cooking it is easy enough; I salted the chops and plan to sear them in cast iron on the stovetop and then finish in a 350F oven. But what to do about sides? In my experience goat rack is significantly gamier than lamb and this one smells especially so (even when very dry), and so I'm thinking I should look for some, err, muscular accompaniments.
My plan at the moment is some jalepeño corn bread made with some fresh kernels, and maybe steamed peas.
But I'm open to other ideas!
Oh, and we've already figured out the wine, it's a Syrah from Amador County (the wine store guy said it's Northern Rhone style).
If you have fresh peas, we had this last night. Put a glog of EVOO in a pot. Add a little bit of chopped onion (fairly fine) and some chopped prosicutto (just a little). When softened, add peas (S & P), cover on medium and stir. If they need some moisture add a few drops of water. I ate a whole bowl.
If it was me, I'd stick with my favourite accompaniements for lamb (whatever that might be). At similar ages you might well expect goat to be stronger tasting than lamb, but not necessarly - much will depend on the rearing. Keeping to the same vegetables means you'll be allowing the extra flavour to come through, rather than have them competing.