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How to cook goat chump chops


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)



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.

How to cook Goat Chump Chops

Like other meats such as pork, goat meat can dry out easily if it is cooked for too long. However an advantage of frying in a pan is that you can add other ingredients whilst it’s cooking to increase the flavour. Rub your seasoning and olive oil onto the loin chops and fry over a medium heat for 8 to 10 minutes, or until cooked.

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