Goat Chops Jalapeno (serves four)
WITH goat meat set to make an appearance on Scottish menus later this year, our reporter hunted down a recipe you may want to try...
Ingredients:
4 goat shoulders, 1in thick round bone or blade
1 tsp salt
tsp ground pepper
tsp ground cinnamon
1 8oz can crushed pineapple in juice
cup jalapeno jelly (or apricot jam)
cup fresh lemon juice
1 tsp mustard
Method:
• Sprinkle shoulders with mixture of salt, pepper and cinnamon.
• Combine remaining ingredients in a saucepan.
• Bring to the boil, stirring until jelly is melted.
• Grill or broil chops 4in from heat source for 8-10 minutes each side.
• Spoon sauce over goat during last five minutes of cooking time.
Recipe from Jack Mauldin, who breeds Boer goats