---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Barbecued Goat With Lemon Salad And Almond Pesto
 Categories: Goat
      Yield: 4 servings
 
        2    Fresh hind legs of goat
        4 cl 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" thick slices and arrange on platter. Drizzle
  with almond pesto and serve.
  
  Recipe by Molto Mario Show #MB5692
  
  Date: Fri, 1 Nov 1996 22:32:48 -0500
 
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