Subj : 2/16 Nat'l Almond Day - 2 To : All From : Dave Drum Date : Sat Feb 15 2025 13:41:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: BBQ Goat w/Lemon Salad & Almond Pesto Categories: Lamb/mutton, Nuts, Citrus, Chilies, Greens Yield: 4 Servings 2 Fresh hind legs of goat 4 cl Garlic 1 c Fresh mint leaves 2 tb Fresh ground black pepper 1/2 c Virgin olive oil Sea salt MMMMM------------------------LEMON SALAD----------------------------- 4 Lemons; peeled, sliced very - thin 6 tb Extra virgin olive oil 1 tb Sea salt 1 tb Fresh ground black pepper 2 bn Arugula; washed, spun dry MMMMM------------------------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 From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... This place is so weird that the cockroaches have moved next door. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .