Goat T-Bone Chops and Grilled Potatoes
As far as goat chops go, there are basically two different types: the loin goat chops (sometimes call T-bones) or rib goat chops cut from the rack. Either of these will work for this recipe. Both loin and rib goat chops have little if any marbling, especially our delicious grass-fed ones, so they will cook fast, but luckily, nature provides a ring of fat along the outside edge will protect the meat and can be trimmed after cooking if it is unwanted.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
Goat T-Bone Chops and Grilled Potatoes
Ingredients
- 1 package Goat Loin Chops (4ea)
- 3-4 ea medium Yukon gold potatoes
- 2 ea garlic cloves chopped
- 2 teaspoons paprika
- 2-3 ea artichokes optional
- 1 Tablespoon olive oil
- 1 ea Fresno chili jalapeno peppers can be substituted
- 2 oz Italian parlsey
- 1 Tablespoon fennel seed
- 1 Tablespoon cumin seed
- 1 Sprig rosemary sage or thyme
- 4 oz Gruyère cheese or substitute another hard cheese
- 1 ea Salt and pepper
- 1 ea Lemon
- 3-5 Baby tomatoes
Instructions
- Allow goat chops to come to room temp and season with salt/ pepper, reserve.
- Slice potatoes with a mandolin carefully and stack potatoes as you slice, reserve.
- Mince garlic, chop chilies and thinly slice herbs,
- Crush spices in mortar and pestle with herbs, then add some olive oil to make a spice paste. Reserve.
- Grate Gruyère cheese finely (or substitute) and reserve.
- With a hot cast iron skillet on medium-high heat add olive oil, swirl in pan and allow to be translucent and hot but not smoking add potatoes in a spiral equal distances from each other.
- Season with salt and pepper.
- Lay garlic on potatoes, artichokes, and cheese on potatoes spread evenly.
- Layer another round of potatoes on top.
- Once the bottom is crunchy and cooked through flip like a pancake careful not to spill.
- Garnish potato with Fresno slices and herbs.
- When the bottom is crunchy and seared, remove and keep warm.
- Start blistering tomatoes on a skillet and begin to sear goat chops.
- Once seared and caramelized flip onto the fat cap and allow to render out the fat.
- When edge fat is crispy flip to the uncooked side and sear until internal temperature reaches 140° F.
- Serve the potato cake with the goat chops, garnish with chilis, and spice paste, then serve.
The Potato Cake
Serve Your Goat Chops
