Grilled Goat Loin Chops (Recipe) with Hummus and Salad

This grilled Goat loin chops recipe make for a delicious, modest meal depending on how many you serve. As they cook fast, they’re a great alternative to braises and slow cooking.

Grilled goat loin chops on a plate with hummus, grilled onions and watercress.

Goat Loin Chops vs Rib Chops

Recently Shepherd Song started experimenting with a new cut specification: leaving the tails or a bit of rib meat on the bottom of the chop, and they’re really special.

In America, lamb and goat loin or t-bone chops are almost always sold cut similarly to how you would get a beef or pork t-bone steak, just the two loins separated by the middle bone. With beef and pork these make a very sizeable entree, often 12-16 oz or more depending on how thick they’re cut. In Britain they have a similar cut made from two lamb chops put together called the Barnsley Chop.

Grilled goat loin chops with tail cooking on the grill.
Grilling goat meat loin chops with the “tail” attached.

Lamb and goat are much smaller, so the t-bone chops don’t have as much meat on them and it takes more of them to create an entree, so, around the world, (especially in South Africa as I’m told) lamb and goat loin chops are often cut with the “tail” or a small amount of rib meat left on them. Leaving the tail on makes each chop just a little bit bigger, and I really like the cut.

Shepherds Song isn’t currently offering them for sale, but if we get enough interest in them, they may go into production. Would you like to see us sell a cut like this? If so, send us a message and let us know. If you want, we can probably set up a special  order for you in the meantime.

Highbush-Cranberry-Tkemali sauce in a bowl.

As a garnish, I serve the chops with a sauce I make from  highbush cranberries, along with mashed fava beans, a watercress salad and grilled onions. You could make a loose puree from cranberries in a blender that would be a decent substitute for the highbush cranberry juice, or skip it and serve them with olive oil and fresh lemon wedges.


Highbush cranberries or Viburnum trilobum fruit on the tree.
Highbush cranberries.


Chef Alan Bergo
Chef Alan Bergo, The Forager Chef



This recipe is by James Beard Award-winning Chef Alan Bergo. He’s a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at 

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.

Close up of a grilled goat T-bone chop on a plate.

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Goat t-bone chops with highbush cranberry tkemali sauce
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5 from 1 vote

Grilled Goat Loin Chops (Recipe) with Hummus and Salad

Grilled goat or lamb loin chops with an optional tkemali sauce. The video illustrates cooking loin chops on a flat top grill which is a good option and prevents flare-ups.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Georgian
Keyword: Goat Chop, Highbush cranberry, Tkemali
Servings: 4 servings
Calories: 285kcal


  • Wood fire grill
  • 1 Tongs
  • 1 small baking sheet for seasoning the meat


  • 1.5 lb 8 goat loin chops 2 per person
  • Kosher salt and fresh ground black pepper
  • Oil for the grill, as needed


  • Highbush cranberry tkemali sauce
  • Fresh greens, like watercress roughly 4-6 ounces
  • Sliced radishes
  • 1 cup Freshly made or high quality hummus, at room temperature
  • Fresh mint leaves, to garnish


  • For the goat chops, season the goat chops on both sides with salt and pepper and allow to rest overnight in the fridge, uncovered.
  • To cook the chops, start a wood fire, then grill them for 2-3 minutes on each side, or until about 135-140 F depending on your preference. Cook 1.5-2 minutes on each side for medium rare. Allow the chops to rest for 3-4 minutes in a warm place while you assemble the plates.
  • Put a large spoonful of hummus off-center on each of four dinner plates, then arrange the chops attractively in the middle. Toss the fresh greens and radishes with salt, pepper, olive oil and lemon juice to taste, as well as a few torn leaves of fresh mint.
  • Drizzle a thread of olive oil over each chop, along with some of the tkemali around the sides and serve.



The tkemali sauce is just an idea. It's fine to serve them with a drizzle of olive oil and a lemon wedge instead. 


Serving: 2chops | Calories: 285kcal | Protein: 42g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 129mg | Sodium: 100mg | Potassium: 536mg | Calcium: 20mg | Iron: 4mg

Goat t-bone chops with highbush cranberry tkemali sauce, hummus and grilled onions on a plate.