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How to cook Goat Loin Chop

Preparation: Brush the chops with 1-2 tbsp oil and season.


Method 1: Pan-frying

Sear fat-side down in a hot pan until golden and some of the fat has rendered out.

Fry on both sides for 2-5 mins until cooked to your liking.

Press down to get a good crust on the lamb chops.

Method 2. Grill

Put the oiled chops on a grill tray.

Grill on medium-hot for 5-10 mins, turning halfway.

Method 3: Griddle

Put fat-side down on a hot griddle or barbecue.

Cook on both sides for 2-5 mins until cooked to your liking and the fat is golden.

A nice way to cook goat loin chop


8 goat chops
1 cinnamon stick, 6cm in length
6 cloves
1 tbsp of cumin seeds
1 tbsp of coriander seeds
1/2 tbsp of fennel seeds
5 green cardamom pods
1 tbsp of salt
1/2 tbsp of ground black pepper

Begin by making the spice rub for the goat chops. Add the spices to a spice grinder and grind to a powder. Rub this mixture all over the goat chops and leave for at least half an hour
Whilst the chops are marinating, prepare the aubergine sauce. Place the whole aubergines on the barbecue over direct heat and cook, turning every now and then, for 15–30 minutes, or until the skin is completely black and the aubergines are starting to collapse
Add the whole garlic bulb to the barbecue, away from the coals and cook gently while the aubergines are cooking
Remove and set aside to cool slightly, then cut them open lengthways and scrape out the flesh. Roughly chop and add to a bowl with the other ingredients. Mix well, taste and add more lemon juice and salt if the flavours don’t seem to ‘pop’
Make a quick pomegranate dressing by mixing the pomegranate molasses, grape vinegar and sumac with a teaspoon of boiling water
Now prepare the barbecue for offset cooking. Cook the goat chops for around 5 minutes (away from the direct heat to prevent flares), turning every so often

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