---------- 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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