What with one thing and another, it looks as if ol’ Robbo is going to be doing the Easter Dinner cooking at the port-swiller household.   And it’s never too early to start planning things out.

Recently I happened to come across a rayther intriguing Greek marinade/grilling recipe for goat.  I’m not going to bother trying to track down goat meat, but there’s no good reason I couldn’t use the same recipe for lamb, right?

UPDATE:  The port-swiller emailbag has quickly filled with hundreds of inquiries along the lines of, “So what’s the recipe, already?”  Now that I have the original in hand, I pass it along:

Grilled Goat With Retsina

2 ½ pounds goat meat, cut into 2-inch pieces (remember, I’ll be trying lamb)

Course ground black pepper

1 tablespoon sel gris (whatever that is)

1 tablespoon sumac (wherever I’m going to find that)

 ¼ cup olive oil

4 cups retsina (With a few extra swigs for the cook, of course.  I wonder if Total Bev carries it?)

1 yellow onion, cut into thin half-moons

10 cloves garlic, finely sliced

1½ tablespoons dried wild Neopolitan oregano (Pahdon me, I’m off to play the grahnd piaaahno!)

3 stalks rosemary

Fine sea salt

In a nonreactive dish, season meat with pepper, salt and sumac.  Pour in retsina and olive oil.  Add onion, garlic and herbs.  Stir to evenly distribute ingredients.  Marinate 2 to 4 hours.

Prepare grill.

Pour marinade into small pot and set on grill to reduce.

Grill meat for 10-12 minutes on each side.  Meat will be slightly charred and a reddish gold.  Brush with marinade several times.

Strain marinade and serve with meat.

Serves four.

– From The Bad Catholic’s Guide To Wine, Whiskey and Song.

This seems well within ol’ Robbo’s modest culinary talent and experience.   Now I need to think up some good things to go with it.