Name: Barbecued Goat with Lemon Salad and Almond Pesto
Ingredients: 2 Fresh hind legs of goat; 4 Cloves of garlic; 1 c Fresh mint leaves; 2 tb Freshly ground black pepper; 1/2 c Virgin olive oil; Sea salt; 4 Lemons peeled and sliced very thin; 6 tb Extra virgin olive oil; 1 tb Sea salt; 1 tb Freshly ground black pepper; 2 bn Arugula,; washed and spun dry; 1 c Blanched almonds; 1/2 c Green olive pesto (see basic recipe); 1 tb Hot red pepper flakes; 1/4 c Orange juice; 1/4 c Extra virgin olive oil

Since God compels believers to care for children whose parents have been killed (orphans – Jas. 1:27), wouldn't He also compel us to care for children whose parents want to kill them? Whereas the orphan is bereft because his parents are dead, the unborn child on the way to the abortion clinic is bereft because his parents want him dead, and that's a worse condition to be in. By reasoning from the lesser to the greater, we can be fairly certain that God's concern for orphans also mandates concern for unborn children.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
		New, Text, Import	1	Servings

INGREDIENTS

2		Fresh hind legs of goat
4		Cloves of garlic
1	c	Fresh mint leaves
2	tb	Freshly ground black pepper
1/2	c	Virgin olive oil
		Sea salt
4		Lemons peeled and sliced very thin
6	tb	Extra virgin olive oil
1	tb	Sea salt
1	tb	Freshly ground black pepper
2	bn	Arugula,; washed and spun dry
1	c	Blanched almonds
1/2	c	Green olive pesto (see basic recipe)
1	tb	Hot red pepper flakes
1/4	c	Orange juice
1/4	c	Extra virgin olive oil

INSTRUCTIONS

LEMON SALAD
ALMOND PESTO
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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