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---------- Recipe via Meal-Master (tm) v8.04
Title: Barbecued Goat With Lemon Salad And Almond Pe
Categories: New, Text, Import
Yield: 4 servings
2 fresh hind legs of goat
4 cloves of 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-inch thick
slices and arrange on platter. Drizzle with almond
pesto and serve.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5692
Date: Fri, 1 Nov
1996 22:32:48 -0500
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