This luscious Greek recipe for a lemony braised goat with blackened garlic and white wine is a variation of a classic Ikarian recipe for goat. I use lemon zest for extra perkiness and a heaping teaspoon of blackened garlic, which is sweet and subtle and adds an almost molasses-like density to the final result. Goat is an important and very traditional source of protein on Ikaria and has been part of the Ikaria longevity diet forever, as people on the island always had animals. Goat meat is an excellent source of protein, iron, vitamin B12, zinc, and potassium. It’s also low in total fat and saturated fat compared with other types of red meat. In the classic Ikaria longevity diet, meat consumption was typically reserved for special occasions or for a Sunday or two a month. To me, this Greek recipe for goat represents the best of Greek cooking: It is simple, elegant, with few ingredients, packed with herbs, extra virgin Greek olive oil, and FLAVOR! Enjoy this as a great Sunday or festive dish.