I never thought I’d find a goat recipe that would make my kids ask for seconds, but these rosemary-crusted goat chops proved me wrong.
As someone who grew up eating my Lola’s kaldereta, I was skeptical about trying a new way to cook kambing. But this recipe combines the best of both worlds: my grandmother’s tricks for removing the gamey taste with a simple yet fancy cooking method that gives you perfectly juicy meat every time. The best part? It’s cheaper than lamb chops but tastes just as fancy.
I’ve been cooking this recipe for my family for years now. The meat gets this beautiful golden crust on the outside while staying tender inside. If you’ve been hesitant about cooking goat meat at home, this recipe will change your mind. It’s simple enough for everyday cooking but special enough for when you have guests over. Plus, you still get to enjoy it the Filipino way – eating those flavorful bits close to the bone!
Why You’ll Love This Recipe
- Perfect golden-brown crust with a tender, juicy interior
- Simple yet sophisticated flavor profile
- Restaurant-quality results at home
- No gamey taste when properly prepared
- Adaptable to various cooking methods
- Budget-friendly alternative to lamb
- Celebrates traditional Filipino meat preparation techniques
Rosemary-Crusted Goat Chops (Inihaw na Karne ng Kambing)
Equipment
- Cast Iron Skillet (Kawaling bakal) Essential for achieving the perfect sear
- Digital Meat Thermometer For precise cooking temperature
- Sharp knife [Matalas na kutsilyo] For scoring fat and portioning
- Kitchen tongs (Sipit) For safe meat handling
- Paper towels For patting meat dry
- Small Plate or Baking Sheet For marinating
- Spoon (Kutsara) For basting
Ingredients
For the Chops:
- 4 goat chops around 12 oz / 340g (Karne ng kambing)
- 2 teaspoons kosher salt Asin
- 1 teaspoon freshly ground black pepper Dinurog na paminta
- 1 teaspoon finely chopped fresh rosemary Dinurog na rosemary
- 2 teaspoons light olive oil
For Finishing:
- 2 tablespoons unsalted butter Mantikilya
- 1 small sprig rosemary Rosemary
- 2 cloves garlic Bawang (crushed)
- Flaky sea salt Asin
- Lemon wedges
- 2 teaspoons sliced chives optional (Hiwa ng chives)
Instructions
- Take the goat chops and use your knife to score the fat cap in a crosshatch pattern, making shallow cuts across the surface. This helps the fat render better during cooking.
- Season all sides of the chops generously with kosher salt and black pepper, then sprinkle with the finely chopped rosemary, pressing it gently into the meat. Place the seasoned chops on a plate or baking sheet and put them in the refrigerator, uncovered, for at least 2 hours or up to 24 hours. This dry brining step is crucial for flavor and texture.
- When you’re ready to cook, take the chops out of the refrigerator and let them sit at room temperature for 30 minutes. This ensures even cooking.
- While waiting, gather your cast iron skillet and other ingredients. Pat the chops dry with paper towels if you see any moisture on the surface.
- Place your cold cast iron skillet on the stove and add the olive oil. Place the goat chops fat-side down in the cold pan, then turn the heat to medium. This slow start helps render the fat better.
- Cook the chops on the fat side for 2-3 minutes until golden brown. You’ll see the fat starting to melt and turn crispy.
- Turn the heat up to high, then flip the chops onto one of their flat sides. Cook for 2 minutes.
- Flip the chops to the other flat side and cook for another 2 minutes. If you’re using a meat thermometer, start checking the temperature now.
- Add the butter, crushed garlic cloves, and a sprig of rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the chops with the hot butter for about 30 seconds.
- Check the internal temperature with your meat thermometer if using one. For medium-rare, look for 130°F (54°C). For medium, aim for 135°F (57°C).
- Transfer the chops to a plate lined with paper towels and let them rest in a warm spot for 4-5 minutes. The temperature will rise another 5 degrees while resting.
- Sprinkle with a little flaky sea salt and serve with lemon wedges on the side. Don’t forget to pick up the bones with your hands after cutting off the meat – that’s where some of the best bites are hiding.
- If you want to save the chops for later, let them cool completely, then store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them gently in a low-temperature oven (300°F/150°C) for about 10 minutes to avoid toughening the meat.
Tips from Lola’s Kitchen
- Always choose fresh, young goat meat for the most tender results
- Pat the meat completely dry before seasoning for the best crust
- Don’t move the meat while searing – let it develop a good crust
- Save the bones for making soup
- If you smell gaminess, soak the meat in ginger-vinegar solution for 30 minutes before cooking
Traditional Serving Suggestions
- Serve with steamed rice (kanin)
- Pair with achara (pickled green papaya)
- Offer sawsawan (dipping sauce) of soy sauce, vinegar, and chili
- Garnish with fresh calamansi
- Include ensaladang talong (grilled eggplant salad)
Troubleshooting
- Tough meat: Ensure proper resting time and cooking temperature
- No crust forming: Pat meat completely dry and ensure pan is hot enough
- Too gamey: Pre-soak in vinegar solution or milk
- Burning too quickly: Lower heat and adjust cooking time
- Uneven cooking: Ensure meat is at room temperature before cooking
Ingredient Alternatives
- Rosemary → Thyme or oregano
- Olive oil → Canola or vegetable oil
- Kosher salt → Sea salt
- Fresh garlic → Garlic powder (1/4 tsp per clove)
- Butter → Margarine or olive oil
Storage & Reheating
- Storage:
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months well-wrapped
- Reheating:
- Oven: 150°C/300°F for 10 minutes
- Pan: Low heat with splash of water
- Avoid microwave to prevent toughening
Variations
- Filipino Bistek Style:
- Marinate in calamansi juice and soy sauce
- Top with caramelized onions
- Spicy Version:
- Add chili flakes to dry rub
- Serve with spicy vinegar dip
- Herb-Crusted:
- Mix rosemary with thyme and sage
- Add breadcrumb coating
FAQs
Q: Why is my goat meat tough? A: Goat meat needs proper temperature control and resting time. Never overcook as it becomes tough quickly. Q: Can I use frozen goat chops? A: Yes, but thaw completely in refrigerator and ensure meat reaches room temperature before cooking. Q: How do I reduce gamey flavor? A: Proper dry brining and marinating in acid (vinegar/calamansi) helps reduce gamey taste. Q: Can I grill these chops? A: Yes, grill on high heat 3-4 minutes per side, avoiding flare-ups from fat dripping. Q: How do I know when the meat is done? A: Use a meat thermometer for accuracy, or press the meat – it should be firm but spring back slightly.
Nutrition
The Story Behind Rosemary-Crusted Goat Chops
While goat meat might not be the first choice for many home cooks, this rosemary-crusted goat chop recipe brings together centuries of Filipino cooking wisdom with modern culinary techniques. In the Philippines, goat meat (or karne ng kambing) has long been a celebrated protein, featuring in beloved dishes like kaldereta, kilawin, and papaitan. But this particular preparation method takes our traditional ingredient in an exciting new direction.
The inspiration for this dish comes from the sustainable farming practices of Filipino rural communities, where goats have been raised for generations as an economical and sustainable meat source. These small ruminants are particularly well-suited to the Philippine climate and have provided Filipino families with nutritious, lean protein for centuries. Today, with the growing interest in sustainable eating and nose-to-tail cooking, goat meat is experiencing a well-deserved renaissance in modern kitchens.
What makes this recipe special is how it transforms what many consider a “gamey” meat into a sophisticated dish that rivals expensive lamb chops. The secret lies in the dry brining process – a technique that Filipino grandmothers have long used in their own way, often combined with vinegar or calamansi to tenderize meat. This modern adaptation uses kosemary and sea salt to achieve the same goal while adding layers of flavor that complement the meat’s natural taste.
The cooking method itself draws inspiration from both Filipino ihaw (grilling) traditions and French culinary techniques. The high-heat searing creates a golden crust that seals in the juices, while the addition of aromatic rosemary pays homage to Mediterranean flavors that pair surprisingly well with our local ingredients. It’s a perfect example of how Filipino cuisine continues to evolve while staying true to its roots.
For home cooks looking to expand their repertoire beyond the usual pork and chicken dishes, this recipe offers an accessible entry point into cooking with goat meat. It’s particularly popular during special occasions and weekend family gatherings, where the slightly longer preparation time can be part of the celebration itself. The dish has found a special place in modern Filipino-fusion cuisine, often served in upscale restaurants alongside traditional sides like pickled papaya (achara) or grilled eggplant salad (ensaladang talong).
Whether you’re a seasoned cook familiar with kambing or trying goat meat for the first time, this recipe bridges the gap between traditional Filipino flavors and contemporary cooking methods. It’s a testament to how our cuisine continues to evolve while honoring its roots, creating dishes that are both innovative and deeply connected to our culinary heritage.
