Grilled Goat Chops with Chimichurri is a fantastic way to elevate the unique flavor of goat meat. The smoky, slightly gamey flavor of the goat pairs beautifully with the vibrant, herby, and tangy chimichurri sauce. This Argentinean classic adds freshness and zing to the grilled chops, making for an unforgettable dish.
Here’s a delicious recipe for Grilled Goat Chops with Chimichurri:
Ingredients:
For the Goat Chops:
- Goat chops: 8-10 pieces (bone-in, about 1-inch thick)
- Olive oil: 3 tablespoons
- Garlic: 2 cloves, minced
- Fresh rosemary: 1 tablespoon, chopped
- Fresh thyme: 1 tablespoon, chopped
- Lemon juice: 2 tablespoons
- Ground cumin: 1 teaspoon
- Salt and black pepper: to taste
For the Chimichurri:
- Fresh parsley: 1 cup, packed and finely chopped
- Fresh cilantro: 1/2 cup, chopped
- Garlic: 4 cloves, minced
- Red onion: 1 small, finely chopped
- Red wine vinegar: 3 tablespoons
- Olive oil: 1/2 cup
- Fresh oregano: 1 tablespoon, chopped (or 1 tsp dried)
- Crushed red pepper flakes: 1/2 teaspoon (optional, for heat)
- Salt and black pepper: to taste
- Lemon juice: 1 tablespoon (optional)
Instructions:
1. Prepare the Goat Chops:
- In a bowl, combine olive oil, minced garlic, rosemary, thyme, lemon juice, cumin, salt, and pepper.
- Rub the marinade all over the goat chops, making sure each chop is well coated.
- Let the chops marinate for at least 1 hour, preferably 3 hours, in the fridge (or overnight for deeper flavor).
2. Make the Chimichurri:
- In a mixing bowl, combine the chopped parsley, cilantro, garlic, red onion, and oregano.
- Pour in the red wine vinegar and olive oil.
- Add salt, black pepper, and red pepper flakes (if using), and stir well to combine.
- Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
- Let the chimichurri sit for at least 30 minutes to allow the flavors to meld.
3. Grill the Goat Chops:
- Preheat your grill or grill pan over medium-high heat.
- Once the grill is hot, place the goat chops on the grill and cook for 4–5 minutes per side for medium-rare (or longer if you prefer them more well-done).
- You can baste the chops with a little marinade during grilling to keep them juicy.
4. Serve:
- Once the goat chops are grilled to your desired doneness, remove them from the grill and let them rest for 5 minutes.
- Serve the chops with a generous spoonful of chimichurri on top or on the side for dipping.
Serving Suggestions:
- Pair the Grilled Goat Chops with Chimichurri with grilled vegetables, potato salad, or a simple green salad.
- A side of rice or quinoa works well to balance the richness of the goat meat and the acidity of the chimichurri.
Tips:
- For extra flavor, you can add smoked paprika to the chimichurri or the marinade.
- Letting the chimichurri sit for a while is key, as it gives the herbs and spices time to infuse the oil and vinegar, creating a more robust flavor.
- If goat chops are not available, lamb chops work wonderfully as a substitute.
This Grilled Goat Chops with Chimichurri is a showstopper dish, bursting with fresh herbs and tangy flavors! 🐐🔥🍃
Would you like suggestions for a side sauce or garnish to complement this dish?
