Goat Loin with Red Wine, Garlic, and Rosemary Marinade
I have a rare night home alone tonight, and I’m grabbing the opportunity to grill up a steak and catch up on my blogging.
I’ve written quite a bit about goat from my meat CSA. My favorite preparation to this point has been a ground pepper and dijon mustard crust. For this cook, I sought out a new marinade.
Generally speaking, I’m more of a rub guy than a marinade guy. I like the salt, the pepper, the heat, and the bite that you get with a rub. Every rule has its exceptions, though, and this one is no different. Goat and lamb really take well to marinades.
I found a recipe for this marinade online. Of course, I can’t find it again tonight, so I’ll have to work off memory and my pictures.
I apparently used rosemary and garlic from our garden in the marinade. I know I also used red wine, because I remember that the recipe called for pinot noir. I’m not really sure the varietal of grape matters when you’re using red wine in a marinade. Since we had a bottle of red open already (again, I don’t recall what it was!), I used that instead of opening a new bottle of pinot. There was probably olive oil, salt and pepper in the marinade as well. I also seem to recall some balsamic.
Do you ever have trouble finding the right container for marinading meat? Plastic freezer bags are good, but often way too big. When the container is too big you have wasted marinade swimming around the edges without touching any meat. So I came up with this idea:
I taped the bag to the inside of the refrigerator. Using the power of good, old gravity, the marinade surrounded the meat perfectly!
Grilling the goat loin was a bit of a challenge. Whether it was the marinade or just the meat, the surface seemed to char really quickly and take on almost a shiny, glazed appearance. The cut is also heavily marbled, which makes it tough to get an accurate temperature reading. I initially pulled the loin after about 20 minutes.
You can see here how the loin has almost a sausage-like appearance.
Unfortunately, after my first two cuts into the loin it became clear that it was undercooked. So I threw the meat back onto the grill for another 10 minutes or so. One interesting benefit of this – I placed the two pieces I already cut directly on the grill and treated them like small loin steaks. You can see them in the picture below. After the second stint on the grill I topped the meat with the rest of the marinade, which had been simmering on the stove while the meat cooked.
The marinade and the goat were delicious. The heavy marbling in this cut, which gave me problems during the cook, is also a bit of a challenge for eating. Mrs. Esquire and I had resolved not to serve the goat to guests because the marbling leads to awkward eating. On this night, however, my sister-in-law was in town and I wanted to share some goat. I just gave her advance warning and told her not to be shy about digging in around the fat. I think she enjoyed it!
As always, thanks for reading.