~ 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 ½ lb uncooked chops per serving. Ingredients: 1 lb of Lamb and/or goat rib chops 2 Tbs olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper Goat (upper 2) and lamb (lower 2) rib chops read for the broiler. Method: •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. Note: The size difference between goat and lamb rib chops in the photograph to the right. The smaller goat rib chops will be done first and overcooked if not removed promptly. It would be best to use 2 different, oven safe pans. Do you have a question? Submit it to buygrassfed@gmail and receive a 15% discount on your next order. Please insert “Customer Question” in the subject line. Newsletter
Posted on: Wed, 28 Aug 2013 07:39:32 +0000
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