Broiled Goat Chops

15 Comments

recipe for goat loin chops by myheartbeets.com

It seems like people are all about goat milk these days: goat milk soap, goat milk lotion and plain ol’ goat milk. Oh, and of course goat cheese (love chèvre!). But what about goat meat? There are so many people who have yet to try goat meat and so I wanted to tell you a little about this type of meat as well as why we should be eating it.

Goat meat is a healthy, tasty and sustainable source of meat. We should be eating goat… especially if we’re enjoying foods like goat cheese and goat milk. Why? Because in the U.S., goat meat is a “byproduct” of goat dairy. From what I’ve read, goat farmers in the U.S. have a hard time figuring out what to do with male goat kids (since they obviously don’t produce milk) and sometimes, it’s easier for farmers to kill them young vs raising them for little to no profit (or even a loss).

If you eat meat or goat dairy, then not only is eating goat the sustainable thing to do… it also happens to be delicious.

So what does goat taste like? This is a question that I get asked often… but have a tough time answering (would love to hear your thoughts in the comments). It tastes like lamb and also like beef. It’s mild in flavor, a little sweet. I’ll tell you what it’s not: gamey or tough. It’s unique and it’s delicious when prepared properly.

Speaking of preparation, there are two ways to cook goat; braising low and slow or by quick cooking. The method of cooking depends on the cut of goat. Most goat meat requires slow cooking because it has a lot of connective tissue that has to be broken down. BUT there are a few cuts of goat, like tenderloin, loin chops or rib chops that require little cooking time. These are the perfect cuts for broiling, grilling or searing over the stove-top in a cast iron skillet.

When I first started cooking goat for myself, I made the mistake of using rib and loin chops in goat curry. The flavor was good, but the meat a little tough. After learning more about goat meat from my parents (who grew up in India and ate goat weekly), I learned how to properly cook goat. They’re the ones who taught me how to make this traditional Indian goat curry.

Try to get some goat chops from your local farmer so that you can make these broiled goat chops. You can season them with whatever you’d like – below is a homemade seasoning that I use. Just broil them for ten minutes and you’ll end up with perfect medium-rare goat chops. If you can’t get your hands on goat meat, I actually have a very similar recipe for broiled lamb chops.

Broiled Goat Loin Chops

recipe for goat loin chops by myheartbeets.com

Broiled Goat Loin Chops

5 from 6 reviews
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Ingredients
 

Instructions
 

  • Add the chops to a bowl with the rest of the ingredients and mix well. Marinate overnight if possible.
  • Allow the chops to come to room temperature before broiling.
  • Place a small wire rack on top of a foil-lined pan, then place the chops on top.
  • Turn on the broiler.
  • Broil the chops 4-5 inches from the heat source for ten minutes.
  • The goat should register 145°F using a meat thermometer and will be medium-rare.
  • Remove from oven and allow to rest for 5 minutes before eating.
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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. J Michael Cule says

    Have American goat breeders considered making goatburgers?

    A friend of mine in the UK makes their own from goat mince and they are strongly flavoured and rather nice.

  2. Jessica says

    5 stars
    I used this recipe to cook goat for the very first time a couple of weeks ago. DELICIOUS!!! Can’t wait to make it again tonight (substituting the less desirable shoulder chop). Served with homemade Baingan Bharta, naan and rice. Thank you so much for sharing this recipe!!! This will be a staple in our house for sure!!!

  3. Katherine says

    5 stars
    I made this last night, and as always with your regipes, we have a winner! Seriously, every dish of yours that I’ve made has turned out beautifully flavored. These goat chops are delicious. The spicing is phenomenal. I baked them instead of broiling so that I could keep them in the oven longer. My husband likes his meat brown and hot all the way through. I cannot wait to make these again. And because we are getting another goat from a farmer today, I won’t have to wait long.

  4. Kristina says

    I tried this, using the wire rack and baking sheet suggested. It caused a grease fire in my oven. I’ve since learned you should only use a broiler pan in the broiler.

  5. Jacob says

    5 stars
    I didn’t have mango powder and i replaced the cumin with cinnamon. Couldn’t marinate over night but instead i put the marinade and chops in a vacuum bag for an hour. Delicious! Used loin chops from an 8 month buckling. 10 mins was perfect, nice and tender!

  6. Chuck says

    I’d love to try this! Where do you get our goat meat? I live in Chicago and haven’t been able to find a convenient place to buy som

    • Anje says

      5 stars
      I know I live in Miami. You should google using the words “caribbean” “fresh goat meat” then type in your area. Try Yelp. That is how I found my “Eagles Meat” in an area not to far from my home. Just try not to be turned off by the “game” smell when you walk in. It is tough. I got lucky, the meat is gorgeous and my new butchers are terrific and the staff has started to recognize me. Good luck! I made her Curry Goat in a crock pot on high 5lbs or so. It was AMAZING! I doubled the garlic didn’t bother chopping it , carrots, extra onion chopped, red curry paste a healthy 3 Tbs., 2 scotch bonnets, a cup of large chopped yellow yams. 10 fresh thyme leaves and a large dollop of chicken bullion paste. Excited to see if they can pull off the loin chops – You can replace the goat with lamb loin chops if you like lamb.