These goat chops are spiced with Ras el Hanout, a spice mix from North Africa that plays a similar role in North African (Moroccan) cuisine as garam masala does in Indian cuisine as an all-purpose spice. Ras el Hanout ingredients will vary, but generally with consist of a blend of eight or more different ingredients, some versions have many more than eight. Spices for the blend might include rose petals, cloves, cumin, cinnamon, coriander and cardamom along with other herbs and spices. Don’t worry about making it yourself though, as it’s easily purchased online. In this recipe Ras el Hanout is rubbed onto the chops and responsible for its unique taste, it’s a great way to spice up whatever lamb or goat cut you have ready to cook.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Goat Loin Chops
10 small golden potatoes
1 Tablespoon paprika
1 black garlic bulb
1 Thai chili pepper
1 Tablespoon Ras el Hanout
15 green beans
4 pea tendrils (optional)
3 chive blossoms (optional)
1 oz goat cheese
Blended olive oill, as needed for browning the potatoes
Salt & pepper
Mortar & pestle (optional)
1/2 bunch Italian parsley
- Using mortar & pestle or a food processor, grind half of the parsley, juice of 1/4 lemon, 2 black garlic cloves, and Thai chili pepper, then add a little olive oil, ¼ teaspoon paprika, and Ras el Hanout spice until a thick paste forms.
- Place potatoes in water until completely submerged slow simmer until nearly tender.
- Strain and allow to cool.
- When potatoes are cool, smash each one to flatten.
- Heat cast iron skillet with olive oil and sear potatoes.
- Remove from pan and repeat with green beans.
- Once green beans have a nice char toss with lemon zest, and reserve.
Finish and Serve
- Season chops with salt and pepper
- Sear one side
- Flip on side and allow to fat to render out before searing final side
- Spread Ras el Hanout herb mixture on top of the chop
- Cook until medium rare (temperature 130⁰ F) and reserve
- Using the same pan with remaining rendered fat sear potatoes and green beans again
- Toss in pea shoots & parsley
- Season with salt and pepper & chive blossoms
- Garnish finished plate with goat cheese