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Pomegranate Molasses and Sumac Marinated Kid Barnsley Chops

Pomegranate Molasses and Sumac Marinated Kid Barnsley Chops

Serves pea 2 Clock icon 2 hrs 30 minutes (plus overnight marinating)
The rich and tangy flavours of pomegranate molasses and sumac are a wonderful match with the beautifully tender kid goat meat in this dish.

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Here's how you do it

  1. Rub the pomegranate molasses, sumac, garlic and olive oil into the chops. Put them in a bowl and cover, then refrigerate overnight.
  2. The next day, take the chops out of the fridge an hour before cooking. Preheat the oven to 150℃.
  3. Season the chops with salt and pepper and place in a roasting dish. Pour water in to cover the chops half way. Cover with baking parchment and tightly wrap with tin foil.
  4. Place in the oven and cook for two hours, until the meat easily flakes away from the bones. Leave to rest, covered, for 10 minutes.
  5. Shred the meat away from the bones and stir the cooking juices through it. Serve alongside herby giant cous cous.


  • 2 kid goat barnsley chops
  • 4 tbsp pomegranate molasses
  • 1 tbsp sumac
  • 2 garlic cloves, peeled and crushed
  • 4 tbsp olive oil
  • 1/2 tbsp salt
  • A few twists of freshly ground black pepper

Suitable for

  • Gluten free
  • Dairy Free