Customer Question: “How can I cook your grass-fed chops without a grill?”
Grills are fun but lamb and goat chops can be easily broiled, baked or roasted in your oven. And although, this recipe features rib chops, goat and lamb loin chops can also be prepared this way. It might be fun to mix some of each (such as both goat and lamb rib chops and/or loin chops) but be aware of the different cooking time requirements between size and thickness. Trust your meat thermometer especially when mixing sizes as overcooking will result in a tough and dry chop. Do not be afraid of rare or medium-rare lamb or goat meat. This is not a pork or beef product and cooking methods may be different.
Goat or lamb rib chops are small and delicate, with little rounds of meat near the end of the bone (like meat on a stick). They could easily be called a finger food for informal dining. The meat is quite lean so they cook fast. There’s no need to trim the fat cap, the lip of fat that runs around the outer rim of each chop. This extra fat will protect the delicate meat and help retain moisture. Remove the fat when served if desired but remember, the fat from grass-fed meat is healthy, and in our opinion a shame to discard. If your meat truly comes from grass fed animals the fat should taste clean and light with no strong after tastes.
This easy and quick recipe can easily be increased. Estimate approximately 2 chops per serving.
- Set the broiler on high.
- Brush the chops on both sides and edges with olive oil.
- Sprinkle with salt and pepper.
- Broil 4-5 inches from the broiler element. Close the door to the broil position.
- Broil for approximately 5 minutes on each side to 135-140 °F for medium rare.
- Remove to a platter and allow to rest covered lightly with aluminum foil for at least 5 minutes to allow the juices to reabsorb.
- Present with in season summer salad options of your choice.