Our markets frequently feature goat on sale. Coated with garlicky bread crumbs, they make a superb quick meal. Serve this with steamed Brussels sprouts, and frozen fat-free, sugar-free frozen yogurt or ice cream for dessert.
olive oil cooking spray
1 medium onion, halved and thinly sliced
3 large cloves garlic, minced
1/4 cup finely minced celery plus some leaves
1/3 cup unseasoned bread crumbs
1/4 teaspoons crushed dried thyme
1/4 teaspoon crushed dried sage
4 center-cut boneless young goat, cut about 3/4-inch thick
Freshly ground pepper
Dijon mustard, to taste
8 tiny new potatoes, about 4 ounces total, scrubbed and cut in half
Preheat oven to 400°F. Lightly coat a shallow 3-quart casserole with cooking spray. Separate the onion into separate rings and place in the casserole.
Lightly coat a large nonstick skillet cooking spray and set over medium heat. Add the garlic and celery, and sauté, stirring constantly, until vegetables are wilted, about 5 minutes. Stir in the breadcrumbs, thyme, and sage. Remove from heat.
Trim all fat from young goat. Warmth the oil in a huge nonstick skillet over medium-high warmth. Place the chops on top of the onions. Lightly spread with Dijon mustard and press the breadcrumb mixture onto the top of each chop. Surround with the potatoes. Lightly coat the chops and potatoes with the cooking spray.
Bake, uncovered until young goat is done, about 40 to 45 minutes. Serve immediately.
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