Rosemary Crusted Goat Chops

INGREDIENTS

• 4 goat rack chops or loin chops about 12 oz

• Kosher salt and black pepper

• 1 teaspoon finely chopped rosemary

• 2 teaspoons olive oil

For serving:

• Lemon wedges

• 2 tablespoons unsalted butter, optional

• 1 Small sprig rosemary, optional

• 1 Flaky salt for finishing, optional

• 2 tsp sliced chives, optional

DIRECTIONS

Dry Brine the Chops

1. Score the fat of the goat chops in a cross-hatch pattern.

2. Season the chops with salt and pepper on all sides, then refrigerate, uncovered for 2-24 hours. Ideally you’ll let them rest overnight.

Cook the Goat Chops

1. Remove the chops from the refrigerator and allow to come to room temperature for 30 minutes.

2. Heat a cold cast iron skillet with the oil and put the goat chops in fat-side down.

3. Cook for 2-3 minutes until browned on medium heat. Turn the heat to high.

4. Flip the chops and cook on high heat for 2 minutes on each side. Add the garlic, rosemary and butter and baste them occasionally if you want at the end, turning the heat off so the butter doesn't burn.

5. If using a digital thermometer, aim for 5 degrees under your desired temperature. 135 F for medium-medium well 130 F for medium rare-medium.

Resting

1. Remove the chops to a plate lined with paper towels and allow to rest in a warm place for 4-5 minutes.

2. Serve the chops with a wedge of lemon and a seasonal side dish like wilted greens or a green salad.

3. Don't forget to pick the chops up after you've cut the meat off. This is part of the fun of eating small chops.

Adapted from Forager Chef