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The most succulent cut of the goat takes only minutes to prepare in the pan with a great olive oil. Those who experience goat for the first time marvel at how bright, lean, and floral it is. The favorite of chefs-in-the-know, Heritage goat loin chops are meaty, thick, on-the-bone cuts that can rival any pork or lamb for nuanced flavor and pure satisfaction.
1. Take the loin chops out of the refrigerator 1 hour prior to cooking to bring them to room temperature. Remove from packaging, pat dry, and season with salt and pepper.
2. Heat some canola oil in a hot cast iron over medium-high heat. When the oil is smoking, sear the goat loin chops for about 4 minutes on each side. Don’t forget to render and brown the side with the fat cap!
3. Remove the chops from the pan when they reach 130ºF as the temperature will rise while resting.
4. Rest for at least five minutes and serve!