Title: Barbecued Goat With Lemon Salad And Almond Pesto
Categories: Goat
Yield: 4 servings
2 Fresh hind legs of goat
4 cl Garlic
1 c Fresh mint leaves
2 tb Freshly ground black pepper
1/2 c Virgin olive oil
Sea salt
Lemon Salad:
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
Almond Pesto:
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
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" thick slices and arrange on platter. Drizzle
with almond pesto and serve.
