|
Herbed Goat
Chops with Mushrooms |
INGREDIENTS: |
| |
1
tablespoon minced garlic
1/3 cup minced fresh mint and parsley
4 tablespoons butter, room temperature
12 goat chops, cut about 1 1/2 inches thick, trimmed (about 2 per
person)
6 thin lemon slices
6 sprigs of fresh mint
2 to 3 dozen firm white mushroom caps (about 1 pound)
Sea salt
Fresh ground black pepper |
DIRECTIONS: |
|
1. |
Preheat oven to 350. |
|
2. |
Mash garlic, herbs, and half of the butter together into a rough
paste. Divide the herb butter among the chops, spreading evenly. |
|
3. |
Arrange each chop on a piece of foil and place a lemon slice and a
mint sprig on top of each. Smear remaining butter over the mushrooms
and arrange them evenly around the chops. Season to taste with salt
and freshly ground black pepper. Seal the foil packets, and set on
baking sheet. |
|
4. |
Bake about 25 minutes for rare. Transfer packets to serving plates
and allow guests to open at table. |
|
|
This recipe calls for cooking the goat in individual foil packets,
one packet per serving. I usually use loin chops, but leg chops will
also work.
Serves 6 |
