Grilled Goat Chops with Garlic, Basil (Efinrin) and Lemon

Ingredients

• 6 large garlic cloves 
• 1 medium onion, coarsely chopped 
• 1/2 cup plus 2 tablespoons good tasting extra virgin olive oil 
• Shredded zest of 2 large lemons 
• Juice of 1 large lemon (about 6 tablespoons) 
• 1/2 cup dry white wine 
• 4 teaspoons dried basil 
• 1/4 teaspoon each salt and freshly ground black pepper 
• 8 to 9 1-inch thick small rib or loin goat chops (lamb could be used as well)

Procedure

1. Allow 1-1/2 to 2 hours for marinating the meat. In a food processor or blender combine the garlic, onion, 1/2 cup olive oil, the lemon zest, lemon juice, wine, basil, salt, and pepper. Process to just short of a puree. You want some small bits of rind, onion, and garlic. Pour the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate 1-1/2 to 2 hours.

2. To cook, drain the chops but do not wipe off the marinade. Heat the remaining 2 tablespoons of oil in a 12-inch straight-sided sauté pan over medium high heat. Arrange the chops in the skillet so they barely touch. Use 2 pans if necessary. Brown quickly on both sides. Then turn down the heat to medium-low and cook another 2 minutes a side, or until the chops are barely firm when pressed with your finger. They should be blushed with pink inside. Serve the chops hot.

On the Grill: Burn hardwood charcoal until grey ash forms. Make a two-zone fire with a heap of coals on one side of the grill for searing, and a thin layer of coals on the other for slow cooking. Sear the chops over the high heat, and then move them over the lower heat section to finish, cooking slowly. When you press them and they seem to be barely firm, they are done. 

Prep time: 

15 minutes; 2 hours for marinating

Cook time: 

10 minutes

Total time: 

2 hours 25 minutes

Yield: 

Serves 4 to 6