Pour over the oil and throw in some of the thyme, rosemary and 2 of the garlic cloves.
Marinate for 2 hours (optional).
Peel and quarter the potatoes and chuck them into a pan of cold salted water. heat the water to a boil and cook for about 20 minutes until just soft then drain and leave to steam dry for a couple of minutes.
Place the drained potatoes onto a roasting tray and toss with seasoned oil.
Place the potatoes in the oven and roast for 30 minutes, turning until golden brown all over.
Rip up the bread and add to a small food processor.
Throw in the garlic, lemon zest, a few leaves of thyme and rosemary, plus all of the parsley.
Season well and blitz to a fine crumb.
Turn the oven down to 180*C.
Tip the breadcrumbs out onto a baking tray, drizzle with oil and bake for 10 minutes, until crisp.
Prepare the savoy cabbage by roughly slicing.
Heat some oil in a pan and fry the cabbage for a minute then pour over the wine.
Reduce the wine by half then add the stock to braise for 15 minutes before straining.
Boil a pan of salted water and add the broccoli to cook for 10 minutes, until the stems are just soft.
Sear the goat racks in a hot pan.
Place onto a baking tray and roast in the oven for 10 minutes.
Add the spinach to the pan used for the goat. Remove from the heat and let the spinach wilt a little.
Scatter the breadcrumbs around each plate.
Serve by arranging the greens and potatoes over the breadcrumbs and place 3 chops onto each plate.