Goat Chops with Rosemary and Garlic

Judy Kaye


The system required that I put in a meat "kind" since Goat was not an option I chose beef. Many folks liken it to pork or lamb but in my family we always used it in place of beef. It is lower in fat than either pork or beef but still has a rich full flavor.

We grew goat on the farm at home and ate it in place of beef. Now that I am in the city and have found Soulard Market where I can get all manner of fresh meat we have discovered goat again. It is lower in fat then beef or pork and has a great flavor. Here is an excellent recipe. This recipe can be broiled or grilled.

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10 Min


10 Min




4 goat chops- use loin, rib or shoulder chops
3 cloves garlic
2 tbsp olive oil
2 tsp chopped fresh rosemary
1 ½ tsp salt
¾ tsp ground pepper

Directions Step-By-Step

Chop garlic and rosemary very fine, either by hand or in food processor. Stir in olive oil, salt and pepper until it forms a thick paste. Rub on goat chops until evenly coated.
We don;t put a bunch on ours because we like this rub light and some of us as you can see want it without any rub at all. It's yours so customize it to suit your table.
If broiling, arrange in single layer on baking sheet lined with foil. Broil 3-4 inches from heat source for 3-6 minutes per side. Depending on your broiler or grill. If you are grilling make sure you have them off direct heat.
If grilling, place on grill over high heat and grill for 3 minutes per side.

About this Recipe

Course/Dish: Other Main Dishes, Ribs
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy
Hashtag: #GOAT MEAT