Grilled Goat Loin Chops (Recipe) with Hummus and Salad

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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.

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.

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.

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.

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 foragerchef.com.

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.

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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.

Course Main Course

Cuisine American, Georgian

Keyword Goat Chop, Highbush cranberry, Tkemali

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 285kcal

Equipment

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

Ingredients

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

Garnishes

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

Instructions

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.