- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: easy
- 100 g shelled hazelnuts
- 6 tbsp chopped flat leaf parsley
- 2 sprigs lemon thyme, leaves finely chopped
- 4 goat, loin chops
- 3-4 tbsp plain flour, seasoned with salt and pepper
- 1 egg, beaten
- knob butter
For the onion sauce
- 2 good-sized knobs butter
- 3 white onions, diced
- 1 bay leaf
- about 100 ml double cream, you may not need it all
- braised baby gem lettuce, leaves
- lemon wedges
Tips and Suggestions
To braise lettuce to accompany this dish, cook the leaves in a frying pan in a little melted butter and vegetable stock, covered, for 2-3 minutes or just until wilted.
Not a fan of goat? Try this recipe with lamb chops instead.
1. Place the hazelnuts in a blender and combine together until really finely chopped, similar to ground almonds. Drop in the parsley and lemon thyme and blend again. Season well.
2. Season the goat on all sides, dust in the seasoned flour, then in egg, then roll in the hazelnut crumb mixture until the entire loin is well covered. Set aside.
3. For the onion sauce: melt the butter in a large frying pan then put in the onions and gently fry them with the bay leaf until really soft but not too coloured, about 8-10 minutes. Blend in a food processor if necessary until smooth then finish with a dash of cream to make a soft purée.
4. Meanwhile, heat a heavy-based frying pan to medium heat, add a splash of olive oil and a knob of butter, then gently pan fry the goat until golden on all sides and cook for 3-5 minutes each side to your liking.
5. Remove the meat from the pan and allow it to rest for 2 minutes. Slice into thick slices then serve with the onion sauce and the braised baby gem, and lemon wedges for squeezing.
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