Barbecued Goat With Lemon Salad And Almond Pesto

Recipe Ingredients

2		Fresh hind legs of goat
4		Garlic cloves
1 cup	40g / 1.4oz	Fresh mint leaves
2 tablespoons	30ml	Freshly-ground black pepper
1/2 cup	118ml	Virgin olive oil
		Sea salt
		Lemon Salad
4		Lemons - peeled, and sliced very thin
6 tablespoons	90ml	Extra-virgin olive oil
1 tablespoon	15ml	Sea salt
1 tablespoon	15ml	Freshly-ground black pepper
2		Arugula - washed, spun dry
		Almond Pesto
1 cup	93g / 3.3oz	Blanched almonds
1/2 cup	118ml	Green olive pesto - see * note
1 tablespoon	15ml	Hot red pepper flakes
1/4 cup	59ml	Orange juice
1/4 cup	59ml	Extra-virgin olive oil

Recipe Instructions

* Note: See the "Green Olive Pesto" recipe which is included in this collection.

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.

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

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