Recipe: Goat Ribs with Greek Potatoes

Not everyone eats goat, which is a shame. Goat is darn tasty and good for you. It's also the most eaten meat on the planet. I've found that if I am doing any ethnic cooking, I can substitute goat for beef...and suddenly the spice blends synthesize with the meat flavors in really wonderful ways.

The other night, having failed to locate my lamb chops, I improvised with the goat ribs I did find. If you can't find pastured goat in your area, try this with pastured lamb instead.

Bonus: There were some leftovers. I cut the meat off the bones and mixed the warmed meat & potatoes with scrambled eggs for a wonderful breakfast!

Goat Ribs with Greek Potatoes

Goat Riblets (about 2 pounds)
4-6 firm potatoes (red or yellow are best)
Butter or olive oil
Juice of 1 lemon
1 tbl. oregano
Salt & pepper
1 cup crumbled feta
1 cup kalamata olives, sliced in half

Chop the potatoes into 1/2 inch slices, and toss with butter/oil, lemon juice, oregano, and salt & pepper. Spread in a large baking dish. Reserve a little if the herbs and juice.

Rub salt, pepper, lemon juice & oregano into the ribs.

Place the ribs on the potatoes and cover. Cook at 350 for about an hour, remove cover and continue to cook for anouther 15 minutes. Remove ribs, let stand.

Toss potatoes with halved kalamatas and feta. Adjust the seasoning if necessary.

Serve with a spinach or Greek salad. Enjoy licking your fingers and gnawing the ribs.

===
Note: I got my riblet from the whole goat I bought from Deck Family Farm last fall. If you are looking for this cut, you should contact the farm (or your favorite purveyor of pastured goat if you aren't in the Willamette Valley) and see what they have. You could substitute chops or a roast, but cooking times would have to be adjusted.