Goat loin chop with onion sauce
Ingredients
- 4 Goat Loin Chops
- 100 g shelled hazelnuts
- 6 tbsp chopped flat leaf parsley
- 3-4 tbsp plain flour, seasoned with salt and pepper
- 1 egg, beaten
- Knob butter
- Onion Sauce - See other recipe
Suitable Drinks
- White Wine
- Red Wine
Suitable Meals
Directions
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.
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.
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.
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.
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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