Rosemary Crusted Goat Chops

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5 from 1 vote

Perfect seared goat chops with a rosemary crust everyone will love.

Prep Time5

Cook Time10

Course: Main Course

Cuisine: American

Servings: People

Calories: 420kcal

Author: Alan Bergo

Cost: 10

Equipment

1 Cast iron skillet
1 Small plate or baking sheet
1 digital thermometer optional

Ingredients

4 goat chops about 12 oz
Kosher salt and black pepper
1 teaspoon finely chopped rosemary
2 teaspoons light olive oil or cooking oil

Serving

Lemon wedges
2 tablespoons Unsalted butter optional
1 Small sprig rosemary optional
1 Flaky salt for finishing, optional
2 tsp sliced chives optional

Instructions

Dry Brine the Chops

Score the fat of the goat chops in a cross-hatch pattern.
Season the chops with salt and pepper on all sides, then refrigerate, uncovered for 2-24 hours. Ideally you’ll let them rest overnight.

Cook the Goat Chops

Remove the chops from the refrigerator and allow to come to room temperature for 30 minutes.
Heat a cold cast iron skillet with the oil and put the goat chops in fat-side down.
Cook for 2-3 minutes until browned on medium heat. Turn the heat to high.
Flip the chops and cook on high heat for 2 minutes on each side. Add the garlic, rosemary and butter and baste them occasionally if you want at the end, turning the heat off so the butter doesn't burn.
If using a digital thermometer, aim for 5 degrees under your desired temperature. 135 F for medium-medium well 130 F for medium rare-medium.

Resting

Remove the chops to a plate lined with paper towels and allow to rest in a warm place for 4-5 minutes.
Serve the chops with a wedge of lemon and a seasonal side dish like wilted greens or a green salad.
Don't forget to pick the chops up after you've cut the meat off. This is part of the fun of eating small chops.

Video

Notes

Grilled Goat Chops

The chops can easily be grilled. Season the chops with the dry brine and refrigerate per the recipe. Scrape a grill and get it hot, then rub with a greased paper towel. Toss the chops with 1 teaspoon cooking oil and grill 3-4 minutes on each side. You want slow cooking on the grill. It will be more difficult to render the fat on the grill as it can cause flare-ups.

Nutrition