Grilled Goat Chops
Grilled goat chops are crusty on the outside but pink, succulent and delicious inside when grilled over open flames. The Puglia region of Italy is one of several places around the world where goat and lamb are the meats of choice. It is because the animals thrive on anything, but particularly on the sparse grasses and wild herbs that grow rampant in Puglia. The smaller the goat chops and the younger the animal, the more delicate the flavor of goat chops.
Grilled Goat Chops
Grilled goat chops are crusty on the outside but pink, succulent and delicious inside when grilled over open flames. The Puglia region of Italy is one of several places around the world where goat and lamb are the meats of choice. It is because the animals thrive on anything, but particularly on the sparse grasses and wild herbs that grow rampant in Puglia. The smaller the goat chops and the younger the animal, the more delicate the flavor of goat chops.
Ingredients
- 6 large garlic cloves
- 1 medium onion coarsley chopped
- 1/2 cup extra virgin olive oil plus 2 TB additional
- 2 large lemons, zested
- 6 TB fresh lemon juice
- 1/2 cup dry white wine
- 4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper `
- 8-9 1" thick small rib or loin goat chops lamb can be used as well
Instructions
- Allow 1-1/2 to 2 hours for marinating the meat. In a food processor or blender, combine the garlic, onion, 1/2 cup olive oil, lemon zest, wine, oregano, salt and pepper. Process to just short of a puree. You will want some small bits of rind, onion, and garlic. Pour the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate for 1-1/2 to 2 hours.
- To cook, drain the chops but do not wipe off the marinade. Heat the remaining 2 tablespoons of oil in a 12-inch straight-sided saute pan over medium-high heat. Arrange the chops in the skillet so they barely touch. Use two pans if necessary. Brown quickly on both sides. Then turn down the heat to medium-low and cook another two minutes a side, or until the chops are barely firm when pressed with your finger. They should be blushed with pink inside. Serve the chops hot
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