| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 2 | Fresh hind legs of goat | |
| 4 | Cloves of garlic | |
| 1 | c | Fresh mint leaves |
| 2 | T | Freshly ground black pepper |
| 1/2 | c | Virgin olive oil |
| Sea salt | ||
| 4 | Lemons peeled and sliced | |
| very thin | ||
| 6 | T | Extra virgin olive oil |
| 1 | T | Sea salt |
| 1 | T | Freshly ground black pepper |
| 2 | Arugula, washed and spun | |
| dry | ||
| 1 | c | Blanched almonds |
| 1/2 | c | Green olive pesto, see basic |
| recipe | ||
| 1 | T | Hot red pepper flakes |
| 1/4 | c | Orange juice |
| 1/4 | c | Extra virgin olive oil |
INSTRUCTIONS
Light barbecue or grill. Rinse and pat dry goat legs. In a blender, mix garlic, mint leaves, pepper and olive oil until smooth paste is formed. Rub paste all over both legs and season with salt. Place on barbecue and cook, turning frequently, until pink at bone, about 45 minutes Meanwhile, prepare lemon salad by mixing lemons, extra virgin olive oil, salt and freshly ground pepper in a large mixing bowl. Allow to stand at room temperature until ready to serve with meat. In a blender, mix almonds, green olive pesto, hot pepper flakes, orange juice and olive oil until smooth and thick. Remove and set aside. When goat is cooked, remove from grill to allow to rest for 10 minutes. Toss arugula with lemon salad and arrange on platter. Carve goat into 1/4-inch thick slices and arrange on platter. Drizzle with almond pesto and serve. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5692 Posted to MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996 22:32:48 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1139
Calories From Fat: 685
Total Fat: 81.4g
Cholesterol: 0mg
Sodium: 4293.9mg
Potassium: 1757.3mg
Carbohydrates: 85.5g
Fiber: 26.1g
Sugar: 25.4g
Protein: 39.1g