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 any 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 traveling in Portugal and subsequently I've experienced it more as a goat curry with rice and peas in my local Caribbean restaurant. Ever since my first experience I've really enjoyed cooking with goat even if it is a little more difficult to find at 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 favourite 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.
Serves:- 4 people
Preparation Time:- 10 minutes
Marinade Time:- 30 minutes
Cooking Time:- 10 minutes
Total Time:- 50 minutes
Most wine these days contains sulphites.
Prepare the marinade in a shallow bowl and add your chops, cover and allow the marinade to work its magic.
You don't need to refrigerate, in fact by leaving them out of the refrigerator you allow your goat chops to come up to ambient 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. Depending on how pink you like your meat, cooking direct from the refrigerator can leave the central pink meat cold while the exterior is already cooked.
Perfectly grilled goat chops (just so that they are pink inside) will take about 4 minutes on each side assuming that your chop is about 1 inch in thickness.
If using an instant read thermometer look for:-
The most important point is that when you're within a couple of degrees of your desired core temperature, take the grilled goat chops off the heat and allow them to rest for five minutes. This gives the meat chance to relax and re-absorb some of the juices that get squeezed out of the muscle as it contracts over the intense heat. You'll also notice that the core temperature of the meat rises a couple of degrees during this resting phase and that's why I recommend your remove the chops from the heart before you reach the ideal core temperature.
I love to eat my grilled goat chops with crushed new potatoes and freshly steamed sugar snap peas lightly seasoned and with just a knob of butter.
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