top of page

Goat Chops Recipes

Some of our favorites include: Broiled Goat Chops and more!

Broiled Goat Chops

Section 1: Ingredients

  • 1 pound goat loin chops approx. 6 small chops

  • 3 tablespoons avocado oil or fat of choice

  • ½ teaspoon salt adjust to taste

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon amchur dried mango powder

  • ¼ teaspoon cayenne

  • ¼ teaspoon ground cumin

Section 2: Directions

1. Add the chops to a bowl with the rest of the ingredients and mix well. Marinate overnight if possible.

2. Allow the chops to come to room temperature before broiling.

3. Place a small wire rack on top of a foil-lined pan, then place the chops on top.

4. Turn on the broiler.

5. Broil the chops 4-5 inches from the heat source for ten minutes.

6. The goat should register 145°F using a meat thermometer and will be medium-rare.

7. Remove from oven and allow to rest for 5 minutes before eating.

Goat Chops with Garlic and Herbs

Goat chops are tender, succulent, and delicious. Perfect for a quick sear and high-heat cooking.

PREP TIME 5 minutes

COOK TIME 15 minutes

TOTAL TIME 20 minutes

Section 1: Ingredients

  • 2 lbs goat chops or rib chops

  • ¼ cup fresh minced herbs (see notes)

  • 5 minced garlic cloves

  • Sea salt, to taste

  • Ground black pepper, to taste

  • 1 tbsp olive oil

Section 2: Directions

1. Allow chops to reach room temperature.

2. Mix oil, herbs, garlic, salt, and pepper to create the rub.

3. Coat the chops evenly with the rub.

4. Choose your cooking method and follow the respective instructions. 

5. To pan-fry:

Heat a good glug of olive oil or butter in a skillet over medium heat.

Once hot, lay in the chops, and let them sizzle for about three to five minutes on each side, depending on their thickness and your desired level of doneness.

Post-cooking, give your chops a brief rest for two to three minutes to redistribute those succulent juices.

6. To broil:

Arrange the chops on a greased sheet pan.

Fire up the broiler to high and position the pan about 8 inches from the heat source.

Broil for 10 minutes, flipping halfway through to ensure an even browning.

Rest them post-broil for two to three minutes, then prepare to feast.

7. To grill:

Get the grill scorching hot.

Lay the chops on the grate and grill for four to six minutes on each side, or six to eight minutes for thicker cuts.

Rest the chops for two to three minutes post-grill. Your patience will be rewarded!

8. Pair with your favorite sides and enjoy!


For the minced herbs, you have countless options here. Choose whatever suits your fancy! Some good choices include rosemary, thyme, or parsley, but if you want to get adventurous, you could experiment with other (or even stronger) herbs and spices as well later on. 

Don’t have fresh herbs? Dried ones will work in a pinch, just reduce the quantity as dried herbs are more potent than their fresh counterparts.

Grilled Goat Chops with Garlic, Oregano and Lemon

Crusted with grilled bits of onion, garlic and lemon zest, these chops are crusty on the outside, but pink, succulent and delicious inside. 

Prep Time: 15 minutes

Marinating Time: 2 hours 

Cooking Time 10 minutes

Total Time: 2 hours 25 minutes

Yield: Serves 4 to 6

Section 1: Ingredients

  • 6 large garlic cloves 

  • 1 medium onion, coarsely chopped 

  • 1/2 cup plus 2 tablespoons good tasting extra virgin olive oil 

  • Shredded zest of 2 large lemons 

  • Juice of 1 large lemon (about 6 tablespoons) 

  • 1/2 cup dry white wine 

  • 4 teaspoons dried oregano 

  • 1/4 teaspoon each salt and freshly ground black pepper 

  • 8 to 9 1-inch thick small rib or loin goat chops (lamb could be used as well)

Section 2: Directions

1. Allow 1-1/2 to 2 hours for marinating the meat. In a food processor or blender combine the garlic, onion, 1/2 cup olive oil, the lemon zest, lemon juice, wine, oregano, salt, and pepper. Process to just short of a puree. You want some small bits of rind, onion, and garlic. Pour the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate 1-1/2 to 2 hours.


2. To cook, drain the chops but do not wipe off the marinade. Heat the remaining 2 tablespoons of oil in a 12-inch straight-sided sauté pan over medium high heat. Arrange the chops in the skillet so they barely touch. Use 2 pans if necessary. Brown quickly on both sides. Then turn down the heat to medium-low and cook another 2 minutes a side, or until the chops are barely firm when pressed with your finger. They should be blushed with pink inside. Serve the chops hot.

~ On the Grill: Burn hardwood charcoal until grey ash forms. Make a two-zone fire with a heap of coals on one side of the grill for searing, and a thin layer of coals on the other for slow cooking. Sear the chops over the high heat, and then move them over the lower heat section to finish, cooking slowly. When you press them and they seem to be barely firm, they are done. 



bottom of page