It is another week and we’ve been doing a lot better at cooking meals and trying new things. The newest to us was goat. The Farmer’s Market here is small but mighty and includes a few vendors that sell meat, including goat. When I told James about this he said that we should really try it, so I googled away to get some ideas, and then went to the market ready to buy. I got a few more tips from the seller and was ready to go – here was the final product:
Grilled Goat Chops (Adapted from The Splendid Table)
6 large garlic cloves
1 medium onion, coarsely chopped
1/2 cup plus 2 tablespoons good tasting extra virgin olive oil
Zest of 2 large lemons
Juice of 1 large lemon (about 6 tablespoons)
1/2 cup dry white wine
4 teaspoons dried oregano
1/4 teaspoon each salt and freshly ground black pepper
6 1-inch thick small rib or loin goat chops
- In a food processor combine the ingredients up to the goat to create a marinade. Place the goat chops in a large Ziploc bag and pour the marinade into the bag. Put in fridge and allow to marinade for about 2 hours or so.
- Preheat the grill. Remove the goat chops from the marinade, no need to pat dry.
- Grill the goat chops about 4 minutes per side, depending on how well done you like your meat.
- Let sit for 5 minutes and serve with veggies of your choice!
We served ours with grilled pattypan squash and french fries tossed in a bit of truffle oil. Goat itself reminds me a bit of lamb or beef. We really liked it and I plan on going back to try another preparation of goat soon.
Here’s what else we ate this week:
- Chicken Fajitas
- Roasted Pork Chops and Peaches
- Pasta with meatballs
Anyone else cooked goat before? If so, how do you prepare it?