---------- 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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