Barbecued Goat With Lemon Salad And Almond Pesto Recipe

• 2 x Fresh hind legs of goat
• 4 x Garlic cloves
• 1 c. Fresh mint leaves
• 2 Tbsp. Freshly-grnd black pepper
• 1/2 c. Virgin extra virgin olive oil Sea salt
• 4 x Lemons peeled, and sliced very thin
• 6 Tbsp. Extra-virgin extra virgin olive oil
• 1 Tbsp. Sea salt
• 1 Tbsp. Freshly-grnd black pepper
• 2 bn Arugula washed, spun dry
• 1 c. Blanched almonds
• 1/2 c. Green Olive Pesto see * Note
• 1 Tbsp. Warm red pepper flakes
• 1/4 c. Orange juice
• 1/4 c. Extra-virgin extra virgin olive oil

1. Light barbecue or possibly grill.
2. Rinse and pat dry the goat legs.
3. In a blender, mix garlic, mint leaves, pepper and extra virgin olive oil till a smooth paste is formed.
4. Rub paste all over both legs and season with salt.
5. Place on barbecue and cook, turning frequently, till pink at bone, about 45 min.
6. Meanwhile, prepare lemon salad by mixing lemons, extra-virgin extra virgin olive oil, salt and freshly-grnd pepper in a large mixing bowl.
7. Allow to stand at room temperature till ready to serve with meat.
8. In a blender, mix almonds, Green Olive Pesto, warm pepper flakes, orange juice and extra virgin olive oil till smooth and thick.
9. Remove and set aside.
10. When goat is cooked, remove from grill to allow to rest for 10 min.
11. Toss arugula with lemon salad and arrange on platter.
12. Carve goat into 1/4-inch thick slices and arrange on platter.
13. Drizzle with almond pesto and serve.
14. This recipe yields 4 servings.

fresh hind legs, garlic, mint, freshlygrnd black pepper, virgin extra virgin olive oil, lemons, extravirgin extra virgin olive oil, salt, freshlygrnd black pepper, arugula washed, almonds, green olive pesto, red pepper, orange juice, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/barbecued-goat-with-lemon-salad-and-almond-pesto-78590 (may not work)