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Barbecued Goat With Lemon Salad And Almond Pesto

Courses: Main Course, Salads
Serves: 4 people

Recipe Ingredients

2   Fresh hind legs of goat
4   Garlic cloves
1 cup 40g / 1.4ozFresh mint leaves
2 tablespoons 30mlFreshly-ground black pepper
1/2 cup 118mlVirgin olive oil
  Sea salt - to taste
  Lemon Salad
4   Lemons - peeled, and
  Sliced very thin
6 tablespoons 90mlExtra-virgin olive oil
1 tablespoon 15mlSea salt
1 tablespoon 15mlFreshly-ground black pepper
2   Arugula - washed, spun dry
  Almond Pesto
1 cup 93g / 3.3ozBlanched almonds
1/2 cup 118mlGreen Olive Pesto - (see recipe)
1 tablespoon 15mlHot red pepper flakes
1/4 cup 59mlOrange juice
1/4 cup 59mlExtra-virgin olive oil

Recipe Instructions

Light barbecue or grill. Rinse and pat dry the goat legs.

In a blender, mix garlic, mint leaves, pepper and olive oil until a 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5692) - from the TV FOOD NETWORK

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