Trecorras Farm Kid Goat Chops with Pomegranate
A delicious and quick way to serve kid goat chops. A perfect mid week supper.
Serves: 4 people
Cooking time: 30 minutes plus five minutes to rest the meat
7 Trecorras Farm kid goat meat chops
1 chilli de-seeded and finely chopped
6 cloves of garlic
2 teaspoons of pomegranate molasses
Juice of one pomegranate
1 teaspoon of cinnamon
1 glass of red wine to deglaze
To serve: 2 small pomegranates, cut into wedges
Put the chops into a shallow roasting dish in a single layer. Then distribute the remaining ingredients equally across the meat.
Cover and sit in the fridge until required. It can be left for between 1 hour, all day or overnight to suit. However, turn the meat from time to time in this marinade.
When ready to serve. Heat the oven to 2200C or as hot as your oven will go. Arrange the chops in a roasting tin with the pomegranate wedges and cook until golden on both sides.
Switch off the oven. Put the chops onto a serving dish and leave to rest in the warm oven.
De glaze the roasting tin with the red wine, simmer for a few minutes and pour this over the meat.
Serve garnished with the roast pomegranate wedges.
If you prefer pink meat you can cook the chops on a white hot griddle
Recipe Supplied by Lindy Wildmsith www.lindywildsmith.co.uk
© Trecorras Farm