| Jalapeño Cabrito Chops (makes 4 servings) 4 goat shoulders, 1-inch thick, round bone or blade 8-ounce can crushed pineapple in its own juice (1 can) 1 tsp salt ½ cup jalapeno jelly (may substitute apricot jam) ½ tsp ground pepper ¼ cup fresh lemon juice ½ tsp ground cinnamon 1 tbsp prepared mustard 1. Sprinkle goat shoulders with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to a boil, stirring until jelly is melted. 2. Broil or grill chops 4 inches from heat source, 8-10 minutes on each side. 3. Spoon sauce on goat last 5 minutes of cooking time. |
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