Crusty grilled Goat Meat

This is a delicious goat meat dish. Be sure the meat is still pink inside and served hot. Great with lentils.

What you need:

• 8 to 9 small goat chops
• 6 large garlic cloves
• 1 medium onion, coarsely chopped
• 1/2 cup plus 2 tablespoons extra virgin olive oil
  
• Zest of 2 large lemons
• Juice of 1 large lemon
• 1/2 cup dry white wine
• 4 teaspoons fresh or dried oregano
• 1/4 teaspoon each salt and freshly ground black pepper

How to prepare it:

1. In a food processor or blender mix the garlic, onion, 1/2 cup olive oil, the lemon zest, lemon juice, wine, oregano, salt, and pepper. Process to just a sort of puree. You want some small bits of  onion, and garlic. 
2. Put the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate at least 2 hours.
3. Burn charcoal until grey ash forms. Make a two-zone fire with a heap of coals on one side of the grill for searing, and a thin layer of coals on the other for slow cooking. 
4. Sear the chops over the high heat, and then move them over the lower heat section to finish, cooking slowly. When you press them and they seem to be barely firm, they are done. 
5. The chops must still be pink inside.
6. Serve hot.