Recipe - Barbecued Goat With Lemon Salad And Almond Pesto

2 Fresh hind legs of goat
4 Cloves of garlic
1 cup Fresh mint leaves
2 tablespoon Freshly ground black pepper
One half cup Virgin olive oil
Sea salt

LEMON SALAD
4 Lemons peeled and cut or sliced up
very thin
6 tablespoon Extra virgin olive oil
1 tablespoon Sea salt
1 tablespoon Freshly ground black pepper
2 bn Arugula,; washed and spun
dry

ALMOND PESTO
1 cup Blanched almonds
One half cup Green olive pesto (see basic
recipe)
1 tablespoon Hot red pepper flakes
One fourth cup Orange juice
One fourth cup 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
1/4inch thick slices and arrange on platter. Drizzle with almond pesto and
serve.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5692

Posted to MCRecipe Digest V1 #273

Date: Fri, 1 Nov 1996 22:32:48 0500

From: Meg Antczak meginny@frontiernet.net