Barbecued goat chops with smoky aubergine sauce

This barbecued goat chops recipe celebrates this underused meat and pairs with a gorgeous smokey aubergine sauce. Buy young goat meat for the most tender results and serve medium rare.

First published in 2017

Ingredients

Metric

Imperial

Goat chops

Aubergine sauce

Pomegranate dressing

To serve

  • flatbreads
  • 1 small onion, cut into quarters, skewered and charred on the barbecue
  • mixed herb salad

Equipment

  • Barbecue
  • Spice grinder

Method

1
Begin by making the spice rub for the goat chops. Add the spices to a spice grinder and grind to a powder. Rub this mixture all over the goat chops and leave for at least half an hour
2
Whilst the chops are marinating, prepare the aubergine sauce. Place the whole aubergines on the barbecue over direct heat and cook, turning every now and then, for 15–30 minutes, or until the skin is completely black and the aubergines are starting to collapse
3
Add the whole garlic bulb to the barbecue, away from the coals and cook gently while the aubergines are cooking
4
Remove and set aside to cool slightly, then cut them open lengthways and scrape out the flesh. Roughly chop and add to a bowl with the other ingredients. Mix well, taste and add more lemon juice and salt if the flavours don’t seem to ‘pop’
5
Make a quick pomegranate dressing by mixing the pomegranate molasses, grape vinegar and sumac with a teaspoon of boiling water
6
Now prepare the barbecue for offset cooking. Cook the goat chops for around 5 minutes (away from the direct heat to prevent flares), turning every so often
7
Serve the goat chops on top of flatbreads with the aubergine sauce on the side. Drizzle the pomegranate dressing over the aubergine sauce and the chops, or use it for dipping
8
This is lovely with a herb salad or a simple onion salad with pomegranate seeds
First published in 2017

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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