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Barbecued Goat With Lemon Salad And Almond Pesto

January 27, 2023

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) ---------------------------------------------- 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