Smoked Goat Chop Stew

5# smoked goat chops

smokey garlic chipotle seasoning

roasted garlic and herb seasoning 

EVOO 

Trim all the fat off the chops. Wash them, rubbing to be sure the bone chips are cleaned off, then dry them, with paper towels. Put the chops in a big roasting pan, drizzle generously with EVOO and season them well.

Roast covered, at 400° for 40 minutes. Pour the juice from the tomatoes over the meat. Chop the tomatoes and add them to the roaster. Also add the rough chopped carrots, celery and just a tiny bit of the sliced garlic and chopped onion. Roast covered 20 minutes at 400° then turn the heat down to 325° for another 20 minutes. Add the remaining vegetables, onion, garlic and tiny fingerling potatoes. Baste everything with the cooking liquid, season again, then cover and bake another 40 minutes at 325°

Let it rest, covered, 10 minutes before serving. Or, make this ahead like I'm doing. This is Friday evening, I'm making this for a big Family Dinner here after church Sunday morning. It'll chill until after church when I'll heat it to serve for a big lunch-dinner around noon. I'm sure it'll taste even better having been chilled between heatings.

I hope you all have a great weekend . . . Lin