Barbecued Goat with Lemon Salad and Almond Pesto
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Ingredients
| 2 | fresh hind legs of goat | | 4 cloves | garlic | | 1 cup | fresh mint leaves | | 2 tbsp. | freshly ground black pepper | | 1/2 cup | virgin olive oil | | Sea salt |
Lemon salad
| 4 | lemons, peeled, sliced very thin | | 6 tbsp. | extra-virgin olive oil | | 1 tbsp. | sea salt | | 1 tbsp. | freshly ground black pepper | | 2 bunches | arugula, washed, spun dry |
Almond Pesto
| 1 cup | blanched almonds | | 1/2 cup | Green Olive Pesto (see recipe elsewhere) | | 1 tbsp. | hot red pepper flakes | | 1/4 cup | orange juice | | 1/4 cup | extra-virgin olive oil |
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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, approximately 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.
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