2) Roast the chillies on a baking tray in the oven until toasted and aromatic. They should be crispy. Allow to cool then grind them in a spice grinder.
3) Season the outside of the racks and the legs with the ground chilli powder and set aside.
4) Reduce the oven temperature to 150C. Gas Mark 2.
5) Heat the 2 tablespoons olive oil and 30g butter in a frying pan. Brown the onions on both sides, and then deglaze with the some of the liquid from the Barbacoa.
6) Braise in the oven, turning them occasionally to glaze them, until very tender.
7) Cut each potato in half and use a melon baller to make 32 little balls. In a frying pan, brown the potatoes on both sides in 2 tablespoons each olive oil and butter, then deglaze with more of the liquid from the Barbacoa. Braise in the oven until tender, turning over occasionally to glaze well.
8) Season the goat legs with salt. Heat some olive oil in a roasting tin over medium-high heat and sear the leg on all sides until well browned.
9) Wrap in banana leaves. Roast for 25 to 30 minutes (test with a meat thermometer if liked; it should reach an internal temperature of 55 degrees C. Remove from oven and leave in a warm place to rest.
(9) Season the racks of goat with salt. Heat some olive oil in a roasting pan over medium-high heat and sear the racks until well browned. Roast in between banana leaves for about 6 minutes (until it reaches an internal temperature of 125 degrees F for medium rare).
To serve: Divide the onions and potatoes evenly among 8 broad rimmed bowls. In each bowl, arrange a portion of the Barbacoa (see Barbacoa recipe), a slice of the roasted leg, and a rack chop with the bone. Sprinkle the cut side of the meat with sea salt. Garnish with 3 chives on each bowl and season with black pepper.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation