These grilled goat chops are to die for, beautifully tender and juicy, with this rich red wine marinade it's a match made in heaven.
When thinking about a grilled goat recipes you can more or less consider goat in the same way that you think about lamb. The top quality cuts such as the leg and the chops are absolutely perfect for grilling and the less tender cuts like the breast, riblets, neck, and shank make really good slow cooked stews.
I first experienced goat stew whilst travelling in Portugal and ever since then I've really enjoyed cooking with goat even if it is a little more difficult to find in my local butcher.
The one and only rule to follow when buying goat is that the animal should be less than one year old. Use older meat and it gets a bit tough, fine for the stews but not when it comes to grilling.
You can do a goat leg butterflied exactly the same way as I've done in one of my favorite barbecue grilling recipes but for this recipe I've gone for chops.
For extra tenderness I've decided to marinade mine but they cook just a well with the bare essentials of salt and pepper.
Prepare the marinade in a shallow bowl and add your chops, cover and refrigerate for 6 hours. Turn the chops every couple of hours to make sure that the marinade gets chance to work on all the meat.
One hour before the marinade time is up, remove the chops from the refrigerator to allow them to come back up to room temperature. That way, if you like your meat pink you will be ensured that not only is it pink but it's also warm all the way through.
Perfectly grilled goat chops (just so that they are mink inside) will take about 4 minutes on each side assuming that your chop is about 1 inch in thickness.
Note: - One mega big apology for you about this grilled goat recipe. I took some photos of this cookout and accidentally wiped them before downloading them to my computer. I guess I'll just have to cook this recipe again some time!